Eggplant alla parmigiana

This is an Italian layered dish made with eggplant, tomatoes, and cheese. Every true Italian grandmother knows this recipe and passes it down to her daughters and granddaughters.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

  • 1 kg Eggplant, raw

  • 800 g Tomato, red

  • 100 g Cheese, Parmesan, grated

  • 200 g Cheese, mozzarella

  • 1 bouquet Basil, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 spoons Oil, olive

  • pieces Oil, peanut

Steps

  1. Wash the eggplants, slice them into approximately 1 cm thick rounds, salt them, and let them sit on a tilted plate for ten minutes to release the bitter liquid. Clean and wash the tomatoes, then dice them. Slice the mozzarella into rounds and coarsely grate the Parmesan cheese.

  2. Rinse the eggplants, drain, and pat them dry. Heat oil in a pan and fry the eggplants until golden. Place the fried eggplants on a paper towel to absorb excess oil.

  3. In another pot, sauté the diced tomatoes in a little oil, add two basil leaves, salt, and pepper, and cook for 20 minutes over moderate heat.

  4. Preheat the oven to 180°C (350°F). Grease a deep baking dish and layer the prepared eggplants in it. Sprinkle with Parmesan, top with mozzarella, and pour over some of the tomato sauce. Repeat the process until all ingredients are used.

  5. Bake in the preheated oven for 20 minutes in the middle rack, then remove the dish from the oven and let it cool for 15 minutes. Once cooled, cut the layered dish into squares, serve on a plate, and garnish with a basil leaf.

Nutrition Information (Per 100g)

  • Calories: 66.93 kcal
  • Fat: 3.39 g
    • Saturated Fat: 2.02 g
  • Carbohydrates: 3.9 g
    • Sugars: 1.79 g
  • Protein: 4.33 g
  • Fiber: 1.79 g