Baked eggplant with mozzarella and parmesan
4 servings
60 minutes
Baked eggplants with mozzarella and parmesan are a dish filled with Mediterranean aromas and cozy home warmth. This recipe has roots in Greek cuisine, where fresh vegetables, cheese, and herbs play a key role. Eggplants, pre-fried to a golden crust, become soft and tender. The tomato sauce, rich in basil and onion aroma, adds a slight tanginess and richness to the dish. Mozzarella adds a creamy texture while parmesan brings sharpness and depth of flavor. Perfect for a family dinner or a warm evening with a glass of wine. This dish can be served on its own or with crispy bread, enjoying its rich taste and aroma of sunny southern countries.
1
Slice the eggplants into thin rounds. Salt them. After 15 minutes, drain the released juice and dry with a paper towel. Fry in 1 tablespoon of olive oil on both sides until golden brown.
- Eggplant: 1 piece
- Salt: to taste
- Olive oil: 2 tablespoons
2
Prepare tomato sauce. Chop the onion as finely as possible and sauté in the remaining oil. Add chopped tomatoes and reduce the heat. After 5-10 minutes, add finely chopped basil and simmer for another 10-15 minutes.
- Onion: 1 piece
- Tomatoes: 5 piece
- Basil: to taste
3
Slice the mozzarella into thin slices or small cubes. Grate the parmesan on a fine grater.
- Mozzarella cheese: 50 g
- Parmesan (Parmigiano Reggiano): 100 g
4
Pour a little sauce at the bottom of the dish. Place the eggplants on the sauce, then cover with more sauce. Top with mozzarella and sprinkle with parmesan.
- Tomatoes: 5 piece
- Eggplant: 1 piece
- Mozzarella cheese: 50 g
- Parmesan (Parmigiano Reggiano): 100 g
5
Bake in the oven for 30 minutes at 180 degrees until golden brown.
- Ground black pepper: to taste
