Welcome to our blog! Today, we’re sharing one of the most beloved recipes of Italian tradition: Eggplant Parmigiana. A dish full of flavor, easy to prepare, and perfect for any occasion. Let’s discover how to make it!
Estimated Reading Time: 3-4 minutes
Ingredients: (For 4 servings)
-
3 medium eggplants
-
500g (17.6 oz) tomato passata
-
300g (10.5 oz) mozzarella cheese
-
100g (3.5 oz) grated parmesan cheese
-
1 garlic clove
-
Fresh basil leaves, to taste
-
Extra virgin olive oil, to taste
-
Salt and pepper, to taste
-
Frying oil (optional)
Eggplant Parmigiana is a symbol of Italian tradition, a dish that combines flavor and simplicity. Perfect for a family lunch or a dinner with friends. Try it and let yourself be amazed!
Preparation:
-
Prepare the Eggplants: Wash the eggplants and slice them into pieces about 1 cm thick. Lightly salt them and place them in a colander to remove excess water for about 30 minutes.
-
Prepare the Sauce: In a pan, heat a drizzle of extra virgin olive oil and sauté a garlic clove. Add the tomato passata, a few basil leaves, salt, and pepper. Cook over low heat for about 15–20 minutes.
-
Fry or Grill the Eggplants: For a richer version, fry the eggplant slices in hot oil until golden. For a lighter option, grill them on a griddle.
-
Assemble the Parmigiana: In a baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of eggplants, followed by diced mozzarella, grated parmesan, and more sauce. Repeat the layers until all ingredients are used, finishing with sauce, parmesan, and a few basil leaves.
-
Bake: Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, until the surface is golden and crispy. Let rest for a few minutes before serving.
Add comment
Comments