Remove from heat, add basil plus some salt and pepper to taste.Īs for the breading: transfer the flour to a rimmed plate, the eggs (beaten) to a bowl, and a mixture of breadcrumbs, 1 cup of Parmesan and 1 tsp of oregano to a shallow bowl. Simmer for 15 minutes uncovered or until the sauce has thickened. Add the red wine, reduce by half, then add the tomatoes and 1 tsp of oregano. Sauté for 5 minutes, then add the garlic and tomato paste, cook for another minute. Add onions and a bit of salt so that they start to sweat. Prepare the sauce: heat the olive oil in a pot over medium heat. Sprinkle both sides generously with salt and let them sit over paper towels for 2-3 hours to release some of their moisture. Slice the eggplants into 1.5-2 cm thick rounds. We will coach and approve or remove the post at our discretion. Type up a formatted text recipe, in the comments.Ĭopy the url of your new post, and send a modmail, with the url pasted link in the modmail.
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