Recipe of Eggplant Parmesan
Eggplant Parmesan is a rich and flavorful Italian dish. Slices of eggplant are fried to a crispy golden brown and then layered with tomato sauce, melted mozzarella, and fragrant basil. It's a dish that brings the warmth of Italy right to your table.
4
Servings
60 min
Preparation
Intermediate
Creams
Ingredients
- 2 medium eggplants
- 500g mozzarella
- 500ml tomato passata
- 100g grated Parmesan cheese
- Fresh basil leaves
- Olive oil
- Salt and pepper, to taste
Join me and let's see how to make Eggplant Parmesan
Instructions:
- Slice the eggplants into thin rounds and let them rest in a colander with some salt for 30 minutes. Rinse and pat them dry.
- In a frying pan, fry the eggplant slices in olive oil until golden. Drain on paper towels.
- In a baking dish, start layering: begin with some tomato passata, then eggplant, mozzarella, Parmesan, and basil. Repeat until you run out of ingredients.
- Bake in the oven at 180°C for about 30 minutes or until the cheese is golden and the sauce is bubbling.
- Let it rest for a few minutes before serving.
- Enjoy your hot and delicious Eggplant Parmesan!
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