This Best Eggplant Parmigiana Recipe is a delicious vegetarian and summer second course.
Generally, it is an easy dish to cook and enjoy for lunch or dinner accompanied by salads and seasonal antipasti.
However, I consider it a summer dish, we find the ingredients for cooking it fresh almost all year round. So, I invite you to cook it whenever you have fresh eggplant in the kitchen.
Also, you can try our Eggplant Moussaka Recipe.
Ingredients
- 1 kg of eggplants
- 300 ml of tomato sauce (puree)
- 200 g of Mozarella
- 100 g of Parmesan cheese
- black pepper, salt
- olive oil, fresh basil, garlic cloves
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Directions
- First, we will rinse well and cut the eggplants into long slices. Ordinarily, each of the cut slices should be approximately 0.5 cm thick.
- Next, transfer them to a bowl of salty water to sit for 20 minutes to release the bitterness.
- Meanwhile, we will add olive oil and a clove of garlic to a pan, and there we will add the tomato sauce to flavor it.
- As well, add salt and pepper and leave for a few minutes on low heat to taste. Finally, add fresh basil.
- Meantime, cut the mozzarella into pieces and place it in a colander to release the water.
- Passing the time, drain the eggplant slices and place them on a napkin to dry. Next, fry them on both sides in a pan with olive oil until they get light frying.
- Once, we have ready all the ingredients, we will start assembling them in the baking pan.
First, we toss the tomato sauce and place the eggplant slices in a row.
- Next, top with tomato sauce all over the layer. Add mozzarella to pieces and parmesan cheese.
- To summarise, continue like this by repeating as we explained above in 3-4 layers and close it with sauce, mozzarella, and parmesan on top.
- After that, bake in the preheated oven at 200 degrees for 30 minutes.
- In the end, after baking, let it rest a bit. Finally, cut it into pieces and consume it warm or lukewarm.
First, we toss the tomato sauce and place the eggplant slices in a row.
Bon Appetit!
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