Delicious eggplant parmigiana

2 servings

50 minutes

Eggplant Parmigiano is a true masterpiece of Italian cuisine. It embodies all the shades of Mediterranean flavor: delicate, creamy Parmesan, stretchy mozzarella, aromatic herbs, and the refreshing tang of cherry tomatoes. This dish resembles classic Parmigiana but in an unusual format—eggplant serves not just as an ingredient but as a base that absorbs the richness of flavors. The light sweetness of eggplant combined with the spicy notes of pesto makes the dish irresistible. Baked in the oven, it becomes juicy and tender, while the cheesy crust adds textural harmony. An ideal choice for a cozy family dinner or an exquisite appetizer on a festive table, capturing the spirit of warm Italian evenings.

Energy value per serving

• Calories: 359.1
• Proteins: 16.7g
• Fats: 28.7g
• Carbohydrates: 10.6g

Ingredients

• Eggplants: 1 pc
• Cherry tomatoes: 6 pc
• Pesto: 3 tbsp
• Garlic: 2 clove
• Mozzarella cheese: 50 g
• Parmesan cheese: 50 g
• Italian Herbs: to taste
• Coarse sea salt: pinch
• Sea salt: pinch

Cooking steps

1. Prepare the ingredients.

2. Chop the cherry tomatoes finely.

   Required ingredients:

   • Cherry tomatoes: 6 pieces

3. Clean the garlic.

   Required ingredients:

   • Garlic: 2 cloves

4. Cut into large pieces.

5. Heat oil in a pan and add a couple of pinches of coarse salt.

   Required ingredients:

   • Coarse sea salt:  pinch

6. Lay out the sliced tomatoes.

   Required ingredients:

   • Cherry tomatoes: 6 pieces

7. Cook on high heat, stirring constantly. Add Italian herbs.

   Required ingredients:

   • Italian Herbs:  to taste

8. After 3-5 minutes from the start of cooking, add garlic, stir, and cook for another minute. Then remove from heat.

   Required ingredients:

   • Garlic: 2 cloves

9. Slice the eggplant about 1 cm thick, but not all the way through.

   Required ingredients:

   • Eggplants: 1 piece

10. Line the heat-resistant container with foil, shiny side up.

11. Slice the Parmesan into thin slices.

    Required ingredients:

    • Parmesan cheese: 50 g

12. Do the same with the mozzarella.

    Required ingredients:

    • Mozzarella cheese: 50 g

13. Sprinkle the mozzarella with salt.

    Required ingredients:

    • Sea salt:  pinch

14. Insert a couple of slices of parmesan into the first hole.

    Required ingredients:

    • Parmesan cheese: 50 g

15. Add tomatoes to the second hole.

    Required ingredients:

    • Cherry tomatoes: 6 pieces

16. Add mozzarella to the third hole.

    Required ingredients:

    • Mozzarella cheese: 50 g

17. Grease the fourth hole with pesto sauce.

    Required ingredients:

    • Pesto: 3 tablespoons

18. Repeat the previous steps with each hole.

19. Brush the eggplant skin with olive oil and place it in a preheated oven at 190 degrees for 35 minutes.

    Required ingredients:

    • Eggplants: 1 piece