in Italy

Eggplant alla parmigiana

updated

Spread the love

Ingredients for 3 servings:

  • 3 eggplant(s)
  • 3 can/n tomatoes, chunky, 400 g each
  • 2 small onions
  • 2 garlic cloves
  • salt and pepper
  • Basil, fresh
  • Parmesan, freshly grated
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a classic Italian starter

Cut the eggplant into finger-thick slices. Brush a baking sheet with olive oil, arrange the eggplant on it, and season with salt and pepper. Bake/steam at approximately 250 degrees Celsius until it begins to brown and has lost enough liquid. Meanwhile, sauté the onions and garlic in oil, add the tomatoes, and cook until well reduced. Season with salt, pepper, and basil. Arrange half of the eggplant in a shallow baking dish, then add half of the sauce and half of the grated cheese. Then layer the eggplant, sauce, and cheese again. Bake in the oven at 180-200 degrees Celsius for 20 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta and minced meat with a twist

Pineapple curry from Sri Lanka