Eggplant Parmigiana
by Tavolino
A classic Italian eggplant casserole where fried eggplant slices are layered with an aromatic tomato sauce, mozzarella, and Parmesan, then baked until golden brown.
Ingredients
- Eggplant 4 large
- Tomato purée 500 g
- Olive oil 3 tbsp
- Basil 1 handful
- Parmesan 300 g
- Mozzarella 350 g
- Onion 1 piece
- Oil for frying
- Flour
- Salt
- Pepper
- Garlic 3 cloves
Preparation
- 1
Cut the eggplants into finger-thick slices, sprinkle with salt, and let sit for 60 minutes.
- 2
Pat the eggplants dry, coat in flour, and fry in batches in hot oil until golden brown.
- 3
Drain the fried eggplant slices on paper towels.
- 4
Dice the onion and finely chop the garlic.
- 5
Sauté the onion and garlic in 3 tbsp of olive oil until translucent.
- 6
Add 500 g of tomato purée and let simmer briefly.
- 7
Chop the basil and stir it into the tomato sauce.
- 8
Grease a baking dish with olive oil and spread a little garlic on the bottom.
- 9
Place a layer of eggplant in the dish.
- 10
Spread some tomato sauce, mozzarella, and Parmesan on top.
- 11
Repeat the process until all ingredients are used up.
- 12
Bake the casserole at 200 °C for approx. 35 minutes until golden brown.