Ingredients
2 medium eggplants (unpeeled, sliced)
1 cups flour
2 eggs, beaten
1 cup bread crumbs
2 tablespoons olive oil
1 medium onion, chopped
1 cup diced tomato with juice
salt and pepper
1/2 kilo penne pasta (cooked)
1/2 teaspoon thyme
1/2 cup black and green olive (seedless, halved)
1/2 cup mozzarella cheese, grated
1 cups flour
2 eggs, beaten
1 cup bread crumbs
2 tablespoons olive oil
1 medium onion, chopped
1 cup diced tomato with juice
salt and pepper
1/2 kilo penne pasta (cooked)
1/2 teaspoon thyme
1/2 cup black and green olive (seedless, halved)
1/2 cup mozzarella cheese, grated
Method
- Dredge eggplant slices in flour, taping off excess.
- Dip slices in eggs, finally dredge in breadcrumbs, and shake off excess.
- Heat oil in a deep frying pan over medium high heat.
- Fry in small batches, turning once until golden brown.
- Lift and place on a paper towel to get rid of excess oil, set aside.
- Heat olive oil in a saucepan over a medium heat, saute onion, add tomato, season with salt and pepper.
- Simmer and leave for 5 minutes till sauce thickened.
- Combine pasta with tomato sauce, thyme, olive (leave some for garnish), and mozzarella cheese.
- Place pasta in an oven dish; arrange eggplants on top of it.
- Top with remaining mozzarella cheese and olives.
- Bake for around 10 minutes or until cheese is melted.
- Dip slices in eggs, finally dredge in breadcrumbs, and shake off excess.
- Heat oil in a deep frying pan over medium high heat.
- Fry in small batches, turning once until golden brown.
- Lift and place on a paper towel to get rid of excess oil, set aside.
- Heat olive oil in a saucepan over a medium heat, saute onion, add tomato, season with salt and pepper.
- Simmer and leave for 5 minutes till sauce thickened.
- Combine pasta with tomato sauce, thyme, olive (leave some for garnish), and mozzarella cheese.
- Place pasta in an oven dish; arrange eggplants on top of it.
- Top with remaining mozzarella cheese and olives.
- Bake for around 10 minutes or until cheese is melted.
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