Eggplant Parmesan
6 servings
120 minutes
A way to bake eggplants so that everything is tasty, beautiful, and filling. In addition to eggplants, you will need a lot of tomatoes, garlic, and basil, but the most important thing is not to skimp on mozzarella and especially parmesan, because it is because of the latter that this dish is so called.
1
Slice the eggplants into about one centimeter thick pieces. Layer them in a large container, salting each layer. Leave for an hour.
- Eggplant: 1 kg
- Salt: to taste
2
Then rinse and dry on paper towels.
3
Heat vegetable oil in a pan and fry the eggplants on both sides until golden brown.
- Vegetable oil: 100 ml
- Eggplant: 1 kg
4
Place the cooked eggplants on paper towels.
5
In a saucepan, heat olive oil and sauté minced garlic for 30 seconds.
- Olive oil: 40 ml
- Garlic: 1 clove
6
Then add tomatoes and chopped basil.
- Canned diced tomatoes: 1 kg
- Basil: 10 g
7
Cook for 5–7 minutes until the tomatoes soften. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
8
Grease the baking dish with olive oil, layer with eggplants, and spread with sauce. Then add mozzarella and parmesan.
- Olive oil: 40 ml
- Eggplant: 1 kg
- Mozzarella cheese: 300 g
- Grated Parmesan cheese: 100 g
9
Then add the mozzarella and parmesan.
- Mozzarella cheese: 300 g
- Grated Parmesan cheese: 100 g
10
Repeat two more times, finishing with a layer of parmesan.
- Grated Parmesan cheese: 100 g
11
Place in an oven preheated to 180 degrees for 40 minutes.
