Italian style "cheese baked eggplant"

Italian style "cheese baked eggplant"

Introduction:

"It's a kind of short and long eggplant just on the market in Beijing, some of which are similar to Japanese eggplant. It's tender in texture and beautiful in shape. It's very suitable for making baked eggplant for Western food. Today, we are going to use the small eggplant which has just been on the market this autumn to make an Italian style dish "cheese baked eggplant". The specific production is as follows:

Production steps:

Step 1: eggplant, shrimp, salami sausage, chopped onion, garlic, parmesan cheese, bread bran, mozzarella cheese, salt, pepper, olive oil, red pepper.

Step 2: cut one fourth of the eggplant to expose the flesh.

Step 3: draw a knife around the eggplant pulp with a knife to make the eggplant pulp separate from the eggplant body, and then draw two knives in order to make the eggplant pulp in a small square shape.

Step 4: dig out the eggplant pulp with a small spoon and finish the four eggplants in turn.

Step 5: cut the eggplant pulp into small cubes.

Step 6: put the hollowed eggplant into the baking tray.

Step 7: heat the frying spoon, add olive oil and stir fry garlic and onion, stir fry minced garlic and onion until fragrant, then add salami sausages and stir fry.

Step 8: add diced eggplant and stir fry the sausage.

Step 9: stir fry diced eggplant until yellowish, then add diced shrimps to stir fry.

Step 10: add parmesan cheese powder and 50% bread bran to stir fry the shrimps.

Step 11: stir well and season with salt and pepper.

Step 12: pour the fried stuffing into the eggplant.

Step 13: Sprinkle with mozzarella cheese.

Step 14: preheat the oven for 5 minutes, put the baking tray into the inner shelf of the oven, use the upper and lower heat to 220 degrees, bake for 20 minutes and take out.

Step 15: Sprinkle the top with the remaining 50% bread bran and a little red pepper, then bake for 5 minutes.

Step 16: bake until the eggplant surface is golden and the bread bran is crispy, and then come out of the oven.

Step 17: serve with an appropriate amount of vegetable salad.

Materials required:

Eggplant: four pieces, 800g

Shrimp: 60g

Salami sausage: 40g

Chopped onion: 30g

Parmesan cheese powder: 20g

Bread bran: 25g

Mozzarella cheese: 100g

Salt: 3 G

Pepper: right amount

20G olive oil

Shredded red pepper: 10g

Note: this dish features: beautiful color, beautiful shape, eggplant soft waxy, filling fresh, cheese rich, delicious. Warm tips: 1, eggplant to choose the size of the same thickness is good, thicker eggplant can be broken into two parts with a knife, making two roasted eggplant, such as thinner eggplant can be cut from a quarter along, just make a roasted eggplant, so you can put more stuffing. 2. The ingredients of the stuffing can be used at will, and some fish can be put into the top. Fresh diced shellfish can be used. Usually, diced seafood accounts for 30%, and meat accounts for 20%. It's better to cut 50% dice, which will taste more delicious. 3. When baking, lock the water with high fire, so that the eggplant is soft and rotten. 4. After baking for 20 minutes, when the cheese is very soft, sprinkle bread bran to make it stick together. The skin is crisp and the inside is soft and waxy. It's better to use salty bread to cut the bread bran. The bread bran bought in the market is too fine. It's easy to bake and paste, and there's no granular bread bran. It's crispy and delicious.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor