Eggplant Parma with Mozzarella
4 servings
30 minutes
Eggplant Parmesan with mozzarella is one of the most famous Italian dishes infused with the spirit of traditional cuisine. This recipe comes from the southern regions of Italy, especially Campania and Sicily, where eggplants are an important part of local gastronomy. The dish features a harmonious blend of tender, slightly crispy eggplants, zesty tomato sauce, and gooey, creamy mozzarella that meld together during baking to create a rich flavor and appetizing texture. Each serving is an explosion of Mediterranean aromas. Eggplant Parmesan is served as a main dish or side and pairs perfectly with a glass of red wine and fresh bread. It’s not just food; it’s a little journey to sunny Italy filled with warmth, aromas, and rich flavors.
1
Preheat the oven to 220 degrees.
2
Pour oil into the pan and sauté the garlic until golden.
- Olive oil: 12 tablespoons
- Garlic: 2 cloves
3
Add tomatoes, salt, and pepper. Bring to a light boil and simmer on low heat for 15 minutes.
- Canned tomatoes: 2 jars
- Salt: to taste
- Ground black pepper: to taste
4
Clean the eggplants and cut each lengthwise into 5-6 slices.
- Eggplants: 3 pieces
5
Coat the eggplants in flour.
- Wheat flour: 5 g
6
Fry the eggplants in olive oil on both sides until brown (note that eggplants absorb oil).
- Olive oil: 12 tablespoons
7
Slice the mozzarella into thin slices.
- Mozzarella cheese: 250 g
8
Take a baking dish and lightly grease it with tomato sauce.
- Canned tomatoes: 2 jars
9
Layer the eggplants and top with a layer of mozzarella.
- Eggplants: 3 pieces
- Mozzarella cheese: 250 g
10
Pour with tomato sauce and layer more eggplants with tomatoes, then top with mozzarella.
- Canned tomatoes: 2 jars
- Eggplants: 3 pieces
- Mozzarella cheese: 250 g
11
Bake in the oven until the mozzarella melts and turns brownish (about 30 minutes).