Eggplant Parmesan
Eggplant Parmesan
Description
This is a classic Italian Eggplant Parmesan recipe, where frying is replaced with baking for a lighter and healthier dish. The eggplant slices are cut, salted, then roasted with a little oil until golden.
The tomato sauce is made with olive oil, onion, fresh tomatoes, and basil, then layers of eggplant, tomato sauce, mozzarella, and Parmesan are assembled. The dish is baked in the oven for half an hour until the cheese melts and flavors meld.
It is recommended to let the dish rest for ten minutes before serving to prevent it from falling apart. The result is a rich and delicious dish suitable for dinner or lunch.
Ingredients
⇵
Instructions
Cut the eggplant into thin slices, sprinkle with salt, and let sit for half an hour to release water.
In a pan, heat olive oil and add minced onion, sauté for two minutes until wilted. Then add minced garlic.
Add crushed tomatoes or tomato juice, then salt, pepper, and fresh basil. Let the sauce boil then reduce heat until thickened.
Dry the eggplant slices well, then fry them in a little olive oil on each side until cooked. You can also roast them in the oven. Drain on paper towels.
In a baking dish, spread a layer of tomato sauce on the bottom, then arrange eggplant slices on top. Add mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of Parmesan cheese.
Bake in a preheated oven at 180°C for half an hour. Let it cool for 10 minutes before serving.
Related Recipes
