Eggplant Parmigiano
4 servings
40 minutes
Eggplant Parmigiano is a vibrant dish of Italian cuisine that embodies its simplicity and sophistication. Originating in sunny Italy, it has captivated gourmets with its rich flavor and tender texture. Juicy eggplants soaked in the aroma of olive oil combine with melting mozzarella, rich tomatoes, and spicy parmesan. This ensemble is baked to a golden crust, creating a harmony of flavors where the softness of the eggplants is accentuated by the sharpness of the cheese and the freshness of basil. Eggplant Parmigiano is perfect for both a cozy family dinner and a festive feast, delighting with its rich aroma and appetizing appearance.
1
Wash the eggplants, cut into circles. The circles should be of medium thickness. Sprinkle salt on both sides and leave for 15 minutes. Then remove the excess salt with a napkin.
- Eggplants: 3 pieces
- Salt: to taste
2
Fry the eggplants in olive oil. It's better to place a few layers of paper towel in the plate where you'll put the eggplants to absorb excess oil. Place the eggplants on the plate.
- Olive oil: 5 tablespoon
- Eggplants: 3 pieces
3
Slice the mozzarella into thin pieces. Chop the basil.
- Mozzarella cheese: 150 g
- Basil: 1 bunch
4
Preheat the oven to 220 degrees. Line a baking tray with parchment paper, place a slice of eggplant on it, then a slice of mozzarella, tomatoes, basil, and parmesan. Top with eggplant and parmesan. Continue layering until the eggplants are finished.
- Eggplants: 3 pieces
- Mozzarella cheese: 150 g
- Tomatoes in their own juice: 200 g
- Basil: 1 bunch
- Grated Parmesan cheese: 100 g
- Eggplants: 3 pieces
- Grated Parmesan cheese: 100 g
5
Bake for 5 to 10 minutes. Serve sprinkled with parmesan and basil.
- Grated Parmesan cheese: 100 g
- Basil: 1 bunch