Eggplant Parmesan with Mozzarella

1 serving

35 minutes

Eggplant Parmigiano with mozzarella is a refined Italian dish rooted in the warm and sunny cuisine of southern Italy. It combines the softness of fried eggplants, the tenderness of melted mozzarella, and the rich flavor of tomato sauce. All is finished with the aroma of basil and parmesan, creating a harmony of flavors where the sweetness of vegetables intertwines with the spiciness of cheese. Baking melds the ingredients together, creating an appetizing crust and rich texture. This dish is perfect for both family dinners and festive gatherings, filling the home with aromas of Italian cuisine and offering moments of enjoyment from each bite.

Energy value per serving

• Calories: 715.5
• Proteins: 27.6g
• Fats: 49.9g
• Carbohydrates: 50g

Ingredients

• Tomato paste: 150 g
• Eggplants: 300 g
• Wheat flour: 15 g
• Vegetable oil: 30 ml
• Mozzarella cheese: 60 g
• Grated Parmesan cheese: 10 g
• Basil: 5 g

Cooking steps

1. Peel the eggplants, slice them, and sprinkle with salt.

   Required ingredients:

   • Eggplants: 300 g
   • Tomato paste: 150 g

2. Leave for a couple of minutes to let the juice drain.

3. Fry in hot oil and place on a paper towel.

   Required ingredients:

   • Vegetable oil: 30 ml

4. Evenly pour tomato paste onto the baking sheet, then layer eggplant, mozzarella, sprinkle with grated parmesan, chopped basil, dry oregano, and continue in three layers.

   Required ingredients:

   • Tomato paste: 150 g
   • Eggplants: 300 g
   • Mozzarella cheese: 60 g
   • Grated Parmesan cheese: 10 g
   • Basil: 5 g

5. Bake in the oven at 200 degrees for 15 minutes.

6. Cool down and divide into portions.