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Melanzane al forno
Fried and baked eggplant rings with tomatoes
- 500 g eggplant
- 2 pieces beefsteak tomatos
- 70 g flour
- 50 g pecorino cheese grated (shop here)
- coarse sea salt
- sunflower oil
- Wash the eggplant and remove the stalks. Cut oblong slices about 1cm thick with a vegetable slicer. Then place the slices in a mesh strainer and sprinkle each with a little coarse sea salt. Weigh them down with a plate and let them drain for about 1 hour. This will remove the bitter water from the eggplant. After the resting time, wash the salt from the eggplant slices, then pat dry with paper towels.
- Now turn the slices in flour and gently shake off the excess flour. Heat sunflower oil in a large frying pan until the oil thermometer shows about 170°C (340°F). Fry a few floured eggplant slices at a time in the hot oil until lightly browned. Then briefly drain on a large plate with paper towels.
- Arrange the eggplants side by side on a baking sheet lined with baking paper. Cut the tomatoes into fine rings and place each on a slice of eggplant. Season with chili and salt to taste and sprinkle with grated pecorino.
- Finally, place in the preheated oven at 200°C (400°F) top/bottom heat and bake for 10 minutes. Then remove and serve hot.Buon appetito!
Instead of Pecorino you can also use Parmesan or Mozzarella!
Calories: 143kcal (7%)Carbohydrates: 21g (7%)Protein: 7g (14%)Fat: 4g (6%)Saturated fatty acids: 2g (10%)Cholesterol: 13mg (4%)
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Looking for original Italian ingredients for the roasted eggplant?
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