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Eggplant Parma style

updated

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Ingredients for 4 servings:

  • 750 g eggplant(s)
  • 1 kg tomatoes
  • 1 onion(s)
  • Garlic
  • salt and pepper
  • n. B. herbs
  • 250g mozzarella
  • e.g. cheese or yeast spread for topping

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melanzane alla parmigiana – summer eggplant variation

Cut the eggplant (I peel it, but it’s not necessary) into 1.5 cm thick slices and sprinkle with salt. Sauté an onion and a few cloves of garlic in oil. Add the diced tomatoes to the pan and cook. Meanwhile, pat the eggplant slices dry, turn them over, and sprinkle with salt again. Then, in a baking dish, add a layer (half) of tomato sauce, a layer of eggplant, a layer of mozzarella, the second half of the tomato sauce, and finally, cheese or yeast spread for topping. Season to taste. Bake in a preheated oven at 200°C for about 40 minutes, uncovered for the first 25 minutes.

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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.

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