Eggplant Parmigiana
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Eggplant Parmigiana
Ingredients
- Eggplants - 3 pieces
- Basil - 1 bunch
- Olive Oil - 5 teaspoons
- Melted Cheese - 5.3 oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Crushed Tomatoes in Their Own Juice - 7.1 oz
Step by Step guide
Step 1
Wash the eggplants and slice them into medium-thick rounds. Sprinkle salt on both sides and let them sit for 15 minutes. Then, remove the excess salt with a paper towel.
Step 2
Fry the eggplants in olive oil. It's better to place several layers of paper towels on the plate where you'll put the eggplants, so it can absorb the excess oil. Arrange the eggplants on the plate.
Step 3
Slice the mozzarella into thin pieces. Chop the basil.
Step 4
Preheat the oven to 428°F. Line a baking sheet with parchment paper, and place a slice of eggplant on it, followed by a slice of mozzarella, tomatoes, basil, and parmesan. Top with another slice of eggplant and more parmesan. Continue layering in this manner until all the eggplant is used up.
Step 5
Bake for 5 to 10 minutes. Serve topped with Parmesan and basil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.