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.
1
Prepare the ingredients.
2
Chop the cherry tomatoes finely.
- Cherry tomatoes: 6 pieces
3
Clean the garlic.
- Garlic: 2 cloves
4
Cut into large pieces.
5
Heat oil in a pan and add a couple of pinches of coarse salt.
- Coarse sea salt: pinch
6
Lay out the sliced tomatoes.
- Cherry tomatoes: 6 pieces
7
Cook on high heat, stirring constantly. Add Italian herbs.
- Italian herbs blend: to taste
8
After 3-5 minutes from the start of cooking, add garlic, stir, and cook for another minute. Then remove from heat.
- Garlic: 2 cloves
9
Slice the eggplant about 1 cm thick, but not all the way through.
- Eggplant: 1 piece
10
Line the heat-resistant container with foil, shiny side up.
11
Slice the Parmesan into thin slices.
- Parmesan (Parmigiano Reggiano): 50 g
12
Do the same with the mozzarella.
- Mozzarella cheese: 50 g
13
Sprinkle the mozzarella with salt.
- Sea salt: pinch
14
Insert a couple of slices of parmesan into the first hole.
- Parmesan (Parmigiano Reggiano): 50 g
15
Add tomatoes to the second hole.
- Cherry tomatoes: 6 pieces
16
Add mozzarella to the third hole.
- Mozzarella cheese: 50 g
17
Grease the fourth hole with pesto sauce.
- 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.
- Eggplant: 1 piece
