Eggplant Parmesan
calories: high
category: vegetables
cost: medium
difficulty: medium
preparation time: 150
Ingredients
Eggplants 6
Tomatoes 500 gr.
Mozzarella cheese 300 gr.
Extra virgin olive oil as required
Basil 10 leaves
Grated Parmesan cheese 200 gr.
Onions 2
Coarse salt as required
Salt to taste
Pepper to taste
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Wine Tips
for your meals
Tomatoes 500 gr.
Mozzarella cheese 300 gr.
Extra virgin olive oil as required
Basil 10 leaves
Grated Parmesan cheese 200 gr.
Onions 2
Coarse salt as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Wash the eggplants well and cut them into 1 cm slices. Put the first layer of eggplants into a colander and cover them with coarse salt. Go on adding layers until all the eggplants are finished. Let them drain for an hour.
In the meantime, prepare the tomato sauce. Slice the onion finely and brown slightly in a pan with the olive all. Crush the tomatoes and add to the pot with the basil leaves and a sprinkling of salt and pepper to taste. Let the sauce cook for 10 minutes as it should be rather liquid.
Rinse the eggplants well and dry them. Fry them in the oil and then lay them on kitchen paper to drain off the excess oil. Cut the Mozzarella cheese into small cubes and put them aside. Put a little tomato sauce on the bottom of an oven dish and start the first layer of the eggplants, then some tomato sauce and the Mozzarella cheese. Sprinkle with the grated Parmesan cheese and then continue in the same way, layer after layer, until all the ingredients have been used up.
Put the oven dish into the oven at 160°C. for 30 minutes and on the grill for five minutes to brown the top. The Chef's tips For an Eggplant Parmesan light, do not brown the onion but put all the ingredients for your tomato sauce in all at the same time and cook for 10 minutes. As for the eggplants, instead of frying them, you can grill them in the oven . Curiosity Eggplants are a typical Sicilian vegetable where the environment is excellent for their cultivation.
In the meantime, prepare the tomato sauce. Slice the onion finely and brown slightly in a pan with the olive all. Crush the tomatoes and add to the pot with the basil leaves and a sprinkling of salt and pepper to taste. Let the sauce cook for 10 minutes as it should be rather liquid.
Rinse the eggplants well and dry them. Fry them in the oil and then lay them on kitchen paper to drain off the excess oil. Cut the Mozzarella cheese into small cubes and put them aside. Put a little tomato sauce on the bottom of an oven dish and start the first layer of the eggplants, then some tomato sauce and the Mozzarella cheese. Sprinkle with the grated Parmesan cheese and then continue in the same way, layer after layer, until all the ingredients have been used up.
Put the oven dish into the oven at 160°C. for 30 minutes and on the grill for five minutes to brown the top.
