HOMEレシピRecipe : Spaghetti with Eggplant and Tomato Sauce

Eggplant spaghetti tomato sauce

The method to remove eggplant bitterness in Italian is to sprinkle salted and place it in a flat colander for 20 to 30 minutes. It's more delicious than soaking it in water like in Japanese cuisine. The tomato sauce made with fried eggplant is rich. Mozzarella cheese should be turned off before adding it to the heat, as it does not damage the flavor. Remaining heat is sufficient. A special recipe taught by Chef Kataoka.
Please also refer to this page for information on the ingredients introduced in this recipe.

Tomato sauce

By slowly heating vegetables such as tomatoes and onions, the vegetables are fully savory and sweet. It lasts more than a month in the freezer.

Italian

Pasta with tomato sauce

Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

Amazon

Cooking time: 15 minutes

Excluding the time of 1

modified recipe0posts

How to make it

Cut the eggplant into 3cm thick slices and sprinkle with salt for 20-30 minutes, wipe thoroughly with oil at 170-180 degrees until golden brown.

Cut the tomatoes into 8 equal parts, and cut the bacon into 5mm widths. Shred the basil and cut the mozzarella into 1cm cubes.

Add olive oil, garlic and leek claws in a frying pan, when they smell, add tomato sauce, water and basil to garnish, then add parsley and fried eggplant to the pan and simmer over low heat for 2 minutes.