Eggplant parmigiana with baked mozzarella


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How to make eggplant parmesan with mozzarella, a typical recipe of Mediterranean cuisine to be cooked in the oven, whose main ingredients are eggplants, tomatoes and grated Parmesan.


Ingredients for 4 people

- 3 aubergines -600 g approx.

- 200 g of thinly sliced ​​mozzarella


- 2 tablespoons of white flour

- 300 g of peeled and seeded tomatoes

- 1/4 onion finely sliced


- 6 basil leaves washed and dried

- 70 g of grated Parmesan

- 40 g of extra virgin olive oil


- abundant oil for frying

- little oil for the baking dish

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- black pepper

- salt

How to prepare the eggplant parmigiana

Wash, dry and slice the aubergines lengthwise and with a thickness of about one centimeter.

Put the slices of layered aubergines in a colander, sprinkle them with salt, then cover them with a lid and place a weight on them, so that they lose the vegetable water.

After an hour of rest, rinse them under running water, dry them and lightly flour them.

In a pan with plenty of hot oil, brown the aubergine slices evenly, then drain them and place them on paper towels, then keep them aside in a warm place.

Brown the chopped onion for about five minutes with thirty grams of extra virgin olive oil.


Switch the tomatoes to the vegetable mill and add them to the onion, salt and pepper.

Cook the sauce over a low heat for ten minutes, add the basil leaves and simmer for another five minutes.

Grease the baking dish with a little oil and distribute a first layer of fried aubergines, arrange some slices of mozzarella on top, sprinkle them with tomato sauce, grated parmesan and very little salt.

Continue in this order until all the ingredients are used up, ending with mozzarella, tomato and parmesan.

Sprinkle the surface with a drizzle of extra virgin olive oil and transfer the baking dish to medium heat for about fifteen minutes, until the mozzarella is melted and begins to gratin.

Baked Eggplant Parmesan! (Don't forget the Mozzarella) (February 2024)


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