Eggplant Parmigiano
1 serving
25 minutes
Eggplant 'Parmigiano' is an exquisite dish of Italian cuisine inspired by classic lasagna but with the tender texture of eggplants instead of pasta. It embodies the sunny aromas of the Mediterranean, combining juicy tomatoes, fragrant herbs, and gooey mozzarella. The dish's history traces back to Southern Italy, where eggplants became a key ingredient due to their rich flavor and ability to absorb sauce. Baked in layers with cheese and tomatoes, they achieve a harmonious balance of tenderness and spiciness, finished with fresh basil and grated cheese. This versatile dish is suitable for a cozy family dinner or a festive feast, and its rich flavor pairs perfectly with a glass of red wine.
1
For the sauce: chop onion and garlic randomly and sauté in olive oil until translucent without browning. Add tomatoes in their juice, salt, pepper, and sugar. Bring to a boil and blend hot until smooth. Then add oregano and basil, bring to a boil again and simmer for no more than 5 minutes on low heat.
- Onion: 10 g
- Garlic: 3 g
- Olive oil: 10 ml
- Tomatoes in their own juice: 100 g
- Salt: 2 g
- Ground black pepper: 1 g
- Sugar: 5 g
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
2
Cut the eggplants into pieces of 7-8 mm. Season with salt and pepper, coat in flour, and fry in olive oil. Separately slice the tomatoes and cheese into 7-8 mm rounds.
- Eggplants: 80 g
- Salt: 2 g
- Ground black pepper: 1 g
- Wheat flour: 50 g
- Olive oil: 10 ml
- Tomatoes: 80 g
- Mozzarella cheese: 30 g
3
In a deep plate, layer eggplant, cheese on top, and then tomato. Repeat this sequence for several layers. Finally, pour sauce over everything and bake for 7-8 minutes at 180 degrees.
- Eggplants: 80 g
- Mozzarella cheese: 30 g
- Tomatoes: 80 g
- Tomatoes in their own juice: 100 g
4
Garnish the dish with grated cheese and a sprig of basil.
- Mozzarella cheese: 30 g
- Dried basil: 1 teaspoon