{"id":4170,"date":"2012-03-17T20:18:48","date_gmt":"2012-03-17T20:18:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4170"},"modified":"2012-03-17T03:22:48","modified_gmt":"2012-03-17T03:22:48","slug":"parmigiana-di-melanzane-uberbackene-auberginen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/parmigiana-di-melanzane-uberbackene-auberginen\/","title":{"rendered":"Parmigiana Di Melanzane (\u00fcberbackene Auberginen)"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Auberginen
\nSalz
\n1 Zwiebel
\n3 Basilikumzweige
\n500 g Tomaten, frisch alternativ aus der Dose
\n4 EL Oliven\u00f6l
\nPfeffer
\n2 Eier
\n1 Mozarella
\nMehl
\nParmesank\u00e4se, gerieben<\/p>\n

Zubereitung<\/strong>
\nDie Auberginen waschen, das obere Ende entfernen, in knapp 1 cm dicke Scheiben schneiden. Diese auf einen grossen, flachen Teller oder ein Brett legen, mit Salz bestreuen, schr\u00e4g stellen, dass der bittere Saft ablaufen kann, 30 Minuten ruhen lassen. Inzwischen die Zwiebel sch\u00e4len, mit dem Basilikum fein hacken. Die frischen Tomaten kurz in kochendes Wasser tauchen, sch\u00e4len, grob zerkleinern, dabei die Kerne entfernen. (Dosentomaten abtropfen lassen, mit einer Gabel zerdr\u00fccken.)
\nIn einer kleinen Pfanne die H\u00e4lfte des Oliven\u00f6ls erhitzen. Die Zwiebel und das Basilikum ein paar Minuten darin anbraten. Die Tomaten zugeben. Salzen und Pfeffern. Zugedeckt bei kleiner Hitze 30 Minuten d\u00fcnsten, dann durch ein Sieb streichen.
\nDie Eier 10 Minuten hart kochen, in kaltem Wasser abschrecken, sch\u00e4len und in Scheiben schneiden. Die Mozarella in d\u00fcnne Scheiben schneiden. In einem Sieb die Auberginen kurz mit Wasser abbrausen. Mit K\u00fcchenkrepp trocknen und mit Mehl best\u00e4uben. In einer Pfanne das restliche \u00d6l erhitzen, die Scheiben darin schnell auf beiden Seiten br\u00e4unen. Eine feuerfeste Form mit \u00d6l ausstreichen und mit Auberginenscheiben belegen. Diese leicht salzen und pfeffern, mit Parmesank\u00e4se bestreuen. Eier- und K\u00e4sescheibchen darauf verteilen und ein paar Essl\u00f6ffel von der Tomatensauce dar\u00fcbergiessen. Lagenweise wiederholen, bis alle zutaten aufgebraucht sind.
\nIm vorgeheizten Backofen bei 180 Grad 35-40 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Auberginen Salz 1 Zwiebel 3 Basilikumzweige 500 g Tomaten, frisch alternativ aus der Dose 4 EL Oliven\u00f6l Pfeffer 2 Eier 1 Mozarella Mehl Parmesank\u00e4se, gerieben Zubereitung Die Auberginen waschen, das obere Ende entfernen, in knapp 1 cm dicke Scheiben schneiden. Diese auf einen grossen, flachen Teller oder ein Brett legen, mit Salz bestreuen, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[50],"class_list":["post-4170","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-aubergine","item-wrap"],"yoast_head":"\nParmigiana Di Melanzane 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