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Crispy eggplant with cheese

Crispy eggplant with cheese

After preparing all the ingredients, I got to work: I washed and sliced ​​the eggplant (I cut the slices about the thickness of a finger), I salted them on both sides and left them on a tray lined with napkins. to absorb the water left by the eggplant (approx. 15 min). Then I lined them with another napkin, to dry them, I rolled them in a little flour, then in bread dough (beaten eggs with milk, salt, pepper and flour), and finally in breadcrumbs.

Then I fried them in hot oil until they turned golden. After I took them out of the pan, I placed them again on a tray lined with a napkin to absorb the excess oil on the eggplant slices, and I quickly sprinkled them with grated cheese to melt.

The finest and tastiest eggplants, baked with tomatoes and cheese!

We offer you an appetizing eggplant recipe, with tomatoes, in the oven. You will get a particularly tasty and healthy snack, with an appetizing appearance and irresistible aroma, which is prepared amazingly fast, from the simplest ingredients. It is a great delicacy and moreover, it contains a low level of calories. This dish is perfect for the holiday meal or for a dinner with loved ones.


& # 8211 greenery to taste (optional)


1. Wash the eggplant and remove the tail. Cut eggplant into rounds, about 1 cm thick.

2. Arrange the eggplants in a bowl and sprinkle with salt. Mix them. Leave the eggplant for 20 minutes to avoid the bitter taste. Then wash the eggplant well with cold water.

3. Wash and remove the back of the tomatoes. Cut them into thin slices.

4. Put the cheese through the large grater.

5. Mix the cheese and mayonnaise and a clove of crushed garlic in a bowl.

6. Line a baking tray with paper. Arrange the eggplant slices on the baking tray. Gently rub each slice with a clove of garlic. Place the tomato slices over the eggplant, then the cheese mixture.

7. Place the tray in the preheated oven at 180 ° C for 30-35 minutes. Baking time depends on each oven.

8. Arrange the delicious snack on a plate. If you want an even more appetizing look, you can sprinkle eggplant slices with greens.

How to prepare spicy salted cheese

For the dough, mix the cottage cheese with the butter at room temperature, the egg, the grated cheese on a small grater, the chopped gorgonzola in the knife and the Parmesan cheese. Add the spices. Mix well until a paste is obtained. Depending on how spicy you want the saltines to be, add more or less pepper and hot paprika.

Gradually add flour. You will get a pretty soft composition. Form a ball of dough that is placed in a transparent plastic wrap and then flattened to cool faster. Refrigerate for 20 minutes.

Meanwhile, heat the oven to 170 ° C (medium stage for gas).

Cut the spicy salted cheese

Take the dough out of the fridge and spread it on a floured surface. Cut strips for saltines, I used a special device. I cut them with a special pattern of saltines - can be purchased here. It is very useful because you cut all the saltines at once, in a single movement (press).


Foodblogger at Savori Urbane. #savoriurbane

Beat the yolk with a tablespoon of water and a pinch of paprika. Grease each salted egg and sprinkle with cumin and coarse salt. If you cut the salads by hand, you can grease them before cutting them (grease the dough sheet with egg).

Preparation Cheese croquettes with mozzarella

The procedure is extremely simple. Beat eggs with a fork, add spices and grated cheese. Mix well and add flour. We get a pretty sticky paste.

In a wet hand, take a teaspoon of pasta and place mozzarella in the middle. If you have small balls of mozzarella (cherries & # 8211 as a cherry) they will fit perfectly. If you have mini mozzarella (bites) cut them into 4.

Form the balls, give them a round shape with a wet hand and place them in breadcrumbs. Roll in breadcrumbs on all sides and then refrigerate for 30 minutes.

Frying Cheese croquettes with mozzarella

The croquettes are fried in an oil bath. It must be well heated. The oil should pass easily over half of the croquettes. You can also use a smaller pan (but with higher walls) and fry these cheese croquettes in several slices.

Cheese croquettes are browned on both sides. Until the first round is fried, the others are put back in the fridge. If mozzarella comes out through a hole, you can immediately turn the mozzarella ball down and it will crust. At about two I suffered like that, I probably didn't wrap them perfectly.

The mozzarella croquettes are removed on absorbent napkins to get rid of excess oil.

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What's the secret to cheese croquettes?

As I showed you in the picture bread cheese recipe, there is a secret that helps us to obtain a reddish and crunchy crust at the same time with a melted and soft core.

Put the croquettes in the freezer for an hour before frying. As they are, with the tray all over, I put them on top of the freezer where I have a narrow place for ice cubes. It fit perfectly.

How to fry croquettes with cheese?

Frying is done in an oil bath. The oil layer must be hot and large enough so that the croquettes do not touch the bottom of the pan but float. The fire is medium to high and the croquettes return with the back of the fork. It doesn't sting! They rotate practically alone in oil. After they have browned, take them out on absorbent napkins.

IMPORTANT: the croquettes are fried directly from the freezer! If you have several rounds, keep them in the freezer until it's their turn to fry! They can be molded in advance, frozen quickly and then put in plastic bags, which can be frozen for 1-2 months. This way you have them at hand ready to fry.

Crispy vegetables in the oven

Crispy vegetables in the oven: a simple and absolutely delicious recipe, which is prepared immediately: vegetable strips (zucchini, eggplant, peppers, carrots) in a slightly spicy crust of breadcrumbs and cheese or parmesan, all baked in the oven.

Today I only had pumpkin and pepper, but I'll give you the exact recipe.

Ingredients for the recipe for crispy baked vegetables

  • -1 small zucchini
  • -1-2 carrots
  • -1 small eggplant
  • -3 eggs
  • -250 ml yogurt or sour cream
  • -250 g breadcrumbs
  • -200 g drier cheese, cheese or parmesan
  • -3-4 tablespoons olive oil
  • -salt, pepper or paprika

Baked eggplant with tomatoes and cheese & # 8211 an amazingly delicious and flavorful snack!

We present you a recipe for delicious eggplant, baked with tomatoes and cheese. They are prepared very simply and quickly, being perfect to be served at the holiday table or if you met guests on the doorstep. They can also serve as a side dish for the main course. Enjoy your loved ones with a delight that will not leave anyone indifferent.



1. Wash and slice the eggplant. Soak them in vegetable oil and arrange them on a baking tray.

2. Put the cheese through the small grater. Mix it with a few tablespoons of mayonnaise and crushed garlic.

3. Arrange a thin slice of tomato on each slice of eggplant, then cover with cheese. If desired, sprinkle with ground basil.

Eggplant with cheese

4 matching eggplants
1 teaspoon sugar
200-250 g cheese (over 40% fat)
1 small onion
400 g of tomato pulp paste
parmesan, to taste
100 ml of olive oil
1 teaspoon pesto sauce
2 cloves of garlic

Method of preparation:

Wash the eggplants, slice them 2-3 cm in length and sprinkle with salt.

For the sauce, heat a little oil, fry the chopped onion and garlic, then pour the tomato paste and glass of water. Keep it on the fire until the juice decreases and the sauce thickens, adjust the taste of salt and pepper, add the sugar and a teaspoon of pesto sauce, leave it on the fire for another 2 minutes and set aside.

Mix the remaining oil with the rest of the pesto sauce and grease the eggplant slices with this composition. Place the eggplants on baking paper, put them in the hot oven and bake them on both sides until they soften and take on color.

Grease the baking dish with the tomato sauce, place a row of eggplant and the sauce, sprinkle with Parmesan cheese and put slices of cheese. Repeat until the tray is full, and finally cover with slices of cheese. Bake at 180 ° C until it gets a brown crust.

2. Cook the onion in oil over medium heat

3. When it is golden yellow, remove from the heat and allow to cool

4. Peel the eggplant

5. Cut the eggplant into slices about 7mm-1cm thick

6. Salt and leave for about 20 minutes to leave the juice

7. Drain the eggplant and wipe with an absorbent paper.

8. Fry in hot oil on both sides (but not too hard, they should not be crispy), then take them out and let them drain the oil.

9. Chop the parsley finely.

11. In a bowl mix the minced meat, onions, chopped parsley, spices and mix well

12. In a heat-insulated dish, place a layer of eggplant slices.

13. Next layer of chopped tomatoes

14. The third layer - the combination with minced meat (which I forgot to photograph), over the meat, another layer of eggplant.

15. And finish with a layer of tomatoes

16. We put foil and put the moussaka in the oven for about 1 hour and a half (because it was too high and the tray was too full, so that it would not flow through the oven. when the water has evaporated, add more), take it out, put cheese on top and put it in the oven for about 10 minutes.

17. This is how it looks taken out of the oven

18. And here is a portion for you. Serve with tomato sauce, sour cream and. a good wine.

Video: Σουφλέ μελιτζάνας με τυριά - Konstantinas kitchen