![]() ![]() Continue layering with remaining eggplant, sauce and cheese blend. Cover eggplant with about one third of remaining sauce (about 300 ml) and one third of Mexican cheese blend. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. ![]() In a 23×33 cm baking dish, spread 240 ml tomato sauce to the bottom. Transfer with tongs to paper towels to drain. Fry eggplant 4 slices at a time, until golden brown (turning over once), about 5 to 6 minutes per batch. In a deep 30-centimeter nonstick skillet, heat remaining 350 ml oil over moderately high heat until hot, but not smoking. Gently press breadcrumbs onto eggplant slices. Shake off excess egg and place on breadcrumbs. Coat eggplant slices with flour and then transfer to beaten eggs. In a third shallow bowl, stir together panko and 43 grams Cojita cheese set aside. In a second shallow bowl, add eggs and lightly beat set aside. In a shallow bowl, add flour and set aside. Reduce heat to medium-low and cook for 15 minutes or until flavors blend and sauce has thickened. Increase heat to medium-high and bring to a simmer. Add tomato sauce and broth stir to combine. ![]() Cook and stir mixture until fragrant, about 30 seconds. Stir in garlic, chili powder, cumin and cinnamon. In a medium saucepan, add 2 tablespoons oil and cook over medium heat until hot. 170 grams shredded Mexican Blend Cheese.85 grams grated Cotija or Parmesan cheese, divided.350 ml plus 2 tablespoons vegetable oil.680 grams medium eggplants cut crosswise into 0.8-centimeter-thick rounds.Sprinkle top with remaining 1/2 cup Cojita cheese.īake eggplant, uncovered, until cheese has melted and is golden in color, and the sauce is bubbling, about 15 to 20 minutes. Cover eggplant with about one third of remaining sauce (about 1 1/4 cups) and one third of Mexican cheese blend. In a 9×13 inch baking dish, spread 1 cup tomato sauce to the bottom. In a deep 12-inch nonstick skillet, heat remaining 1 1/2 cups oil over moderately high heat until hot, but not smoking. In a third shallow bowl, stir together panko and 1/2 cup Cojita cheese set aside. Rinse the eggplant and pat dry with paper towel. Let the water drip into the bowl for 30 minutes. The salt will bring out the water in the eggplant. Toss eggplant with 2 teaspoons salt in a colander set over a bowl. 1 cup grated Cotija or Parmesan cheese, divided.1 tablespoon Nielsen-Massey Pure Chocolate Extract.1 1/2 cups plus 2 tablespoons vegetable oil.1 1/2 pounds medium eggplants cut crosswise into 1/3-inch-thick rounds. ![]() Mexican Eggplant “Parmesan” Ingredients US Metric Eggplant ![]()
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