Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Cuisine: French
Ingredients: 3 piece Eggplants; 1 tablespoon Fine salt; 4 tablespoon Olive oil; 1 piece Onion; 2 clove Garlic; 800 g Crushed tomatoes; 12 leaf Fresh basil; 300 g Mozzarella; 100 g Grated Parmesan

Tender layers of eggplant, basil-scented tomato sauce, bubbling mozzarella, and savory Parmesan baked into one richly comforting dish. It is rustic, generous, and every bit as satisfying as a meat-centered main.

🔪 Prep: 35 min🔥 Cook: 45 min⏱ Total: 80 min👤 6 servings

430

kcal

18g

Proteins

24g

Carbs

30g

Fats

Steps

1
Slice the eggplants into roughly 1 cm rounds. Salt them lightly and let them sit for 20 minutes, then pat dry.
2
Heat the oven to 220°C. Brush the eggplant slices with olive oil and roast for 20 minutes, turning once, until tender and golden.
3
Meanwhile, cook the onion and garlic in a little olive oil until softened. Add the tomatoes and half the basil, then simmer for 20 minutes until the sauce is fragrant and concentrated.
4
In a baking dish, layer tomato sauce, eggplant, mozzarella, Parmesan, and a few basil leaves. Repeat, finishing with sauce and Parmesan.
5
Bake at 190°C for 25 minutes until bubbling and well browned on top. Let it rest for 10 minutes before serving.

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