Eggplant Parmigiano
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
A way to bake eggplants so that everything is delicious, beautiful, and satisfying. In addition to eggplants, you'll need plenty of tomatoes, garlic, and basil, but most importantly, don’t hold back on the mozzarella and especially the parmesan, as it's the latter that gives this dish its name.
Ingredients
- Eggplants - 0 lbs
- Vegetable Oil - 5 fl oz
- Olive Oil - 0 fl oz
- Garlic - 1 clove
- Canned Tomatoes (Pelati) - 0 lbs
- Melted Cheese - 10 oz
- Grated Pecorino Pepato Cheese - 5 oz
- Basil - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the eggplants into pieces about one centimeter thick. Layer them in a large container, salting each layer. Leave for one hour.
Step 2
Then rinse and dry on paper towels.
Step 3
In a skillet, heat vegetable oil and sauté the eggplants on both sides until golden brown.
Step 4
Place the cooked eggplants on paper towels.
Step 5
In a saucepan, heat olive oil and sauté the minced garlic for 30 seconds.
Step 6
Then add the tomatoes and chopped basil.
Step 7
Simmer for 5–7 minutes until the tomatoes soften. Season with salt and pepper to taste.
Step 8
Grease a baking dish with olive oil, layer in the eggplants, and spread sauce on top. Then, add the mozzarella and Parmesan cheese.
Step 9
Then add the mozzarella and Parmesan.
Step 10
Repeat two more times, finishing with a layer of parmesan.
Step 11
Place in an oven preheated to 355°F for 40 minutes.
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