Eggplant Parmesan in Breadcrumbs

Main Dishes | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from a collection of recipes by Anna Johnson.

Ingredients

Eggplants - 4 pieces
Tomato Paste - 17.6 oz
Garlic - 1 clove
Basil - to taste
Olive Oil - to taste
Breadcrumbs - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the eggplants lengthwise into 1 cm thick slices and salt them well. Place them in a colander and weigh them down with something heavy, like a pot of water. This is necessary to remove the bitterness from the eggplant. Leave them under the weight for half an hour.

Step 2

Meanwhile, prepare the tomato sauce. In a skillet over low heat, sauté the garlic clove in a small amount of olive oil, then add the tomato paste, a basil leaf, salt, and pepper. Let the tomato sauce simmer on low heat for about 20 minutes, stirring occasionally.

Step 3

Thoroughly dry the eggplants and fry them on both sides in vegetable oil or bake them in the oven. If frying the eggplants in vegetable oil, place them on a plate lined with paper towels to absorb as much oil as possible.

Step 4

Take a rectangular baking dish. Layer the eggplants, then a layer of tomato sauce, and repeat these layers. Top everything generously with breadcrumbs. Bake the eggplant parmesan in the oven at 356°F for 20–30 minutes.