- Eggplant - 2 pieces
- Mozzarella - 250 Grams
- Wheat Flour - 100 Grams
- Tomatoes - 300 Grams
- Garlic - 1 Tooth
- Basil fresh green - 2 Art. spoons
- Asparagus peeled (shoots) - 8 pieces
- Vegetable oil - 1/2 Liters
- Parmesan - 150 Grams
- Salt food - - To taste
So, on the first photo - all the ingredients we need. The first thing to do is cut the eggplants in circles, generously sprinkle them with salt and leave for 30 minutes. This is done so that eggplants lose their bitterness. In the meantime, prepare the sauce. Heat the olive oil in a frying pan, fry the minced garlic in it for 2-3 minutes, then add the tomatoes rubbed through the sieve and stew for about 10 minutes. Then add finely chopped basil and stew for 2 more minutes. The sauce is ready - remove from heat and cool. Salted eggplants are washed with running water. We let the water drain, after which the eggplants are generously breaded in flour. Fry eggplants in oil batches until golden brown. Oils will need a lot. After frying the eggplants necessarily lay them on a paper towel so that the eggplant stacks excess fat. We take 4 portioning molds, each of which is slightly lubricated with vegetable oil. Then we lap the eggplant slices in each mold to form a kind of "cup". Asparagus, meanwhile, is cleaned and cut into pieces 2-3 cm long. Next, put some mozzarella balls and sliced asparagus in the molds. Fill with sauce. Cover all with eggplant slices. We put in the oven, heated to 180 degrees, and bake for 20 minutes. Turn the casserant over to a plate, sprinkle with grated cheese, decorate with fresh herbs. You can start tasting. Bon Appetit!
Servings: 4