Eggplant parmigiana

Last Updated on December 13, 2024

The recipe for eggplant parmigiana comes from sunny Italy. It is a recipe similar to lasagna, but instead of slices of dough separated by individual layers of eggplant slices. The dish is served both warm, as a main course, and cold, for example as a light, healthy starter.

Ingredients:

2 pieces of larger eggplant 800 g sterilized tomatoes 250-300 g mozzarella cheese 150-200 g grated parmesan 1 pk small onion 1 pc larger garlic clove sugar pepper salt basil leaves virgin olive oil

Procedure:

Slice washed eggplant into thicker rounds or lengthwise into oval slices, season with salt, let sweat for 30 minutes, then rinse eggplant thoroughly under cold running water to remove any bitterness

Place the drained aubergines on a baking tray lined with baking paper, grill in the oven under the grill at around 200 °C, dry, until golden and soft

Tip the tinned tomatoes and the brine into a suitable bowl, mash the tomatoes with a fork

In a saucepan, fry the finely chopped onion with the whole garlic in a tablespoon of olive oil, then remove

Tip the crushed tomatoes and their juices on top of the onions, add salt, sweeten, season with pepper, let bubble on the heat source for about 30 minutes, finally taste the sauce, season with salt or sugar if necessary, add a few basil leaves, stir, but do not cook further

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Pour some tomato juice into a baking dish or smaller baking dish, spread the first layer of eggplants, add thin slices of mozzarella, pour a smaller layer of tomatoes and juice over everything and sprinkle with grated parmesan cheese, drizzle the surface with a little more olive oil, make another layer, one or two, separate each layer with a few basil leaves, finally sprinkle the surface of the dish with parmesan again, but this time with more parmesan./li>

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Place in an oven preheated to 200 °C, bake for about 30 minutes, depending on the type of oven

After removing from the oven, let stand for a while, just to cool slightly, serve as a main course, or you can let the eggplant parmigiana cool completely and serve it, for example, as a cold appetizer with toasted slices of toasted bread.

Recommendation:

In some recipes, eggplants are not grilled, but fried in oil coated in flour and eggs. However, there are many, many more variations of this recipe, for example replacing the aubergines with pumpkin or other suitable Vegetable Recipes.