Eggplant Parmigiana recipe
A classic Italian dish with layers of eggplant, cheese and tomatoes.
Preparation time: 25 minutes || Cooking time: 60 minutes
- Eggplant: 4 large
- Egg: 3
- Flour: 100gm
- Mozzarella: 250gm
- Parmesan: 100gm
- Basil Leaves: 1 bunch
- Salt and pepper to taste
For the sauce:
- Olive oil
- Onions: 2
- Garlic: 2 cloves
- Chopped tomatoes: 3 cans
- Caster sugar: 1 teaspoon
First, mix the eggs, slice the mozzarella balls into small pieces, grate the Parmesan, chop the basil & onions and crush the garlic. Cut the eggplants widthway into thick slices.
Heat the oven to 200 degrees Celsius.
Starting with the sauce, heat the olive oil over medium heat, add the onion and garlic and cook for 5 minutes until they become soft. Add the tomatoes (from the cans), cover and simmer for approximately 20 minutes, then season to taste.
Place the mixed eggs in a bowl and the flour in a separate bowl, then heat some oil in a pan. Dip the eggplant pieces into the egg, then into the flour and fry in batches for about 2 minutes on each side or until golden brown. Set aside.
Use an ovenproof dish and spread a layer of tomato sauce to cover the base, put a layer of fried eggplant, then a layer of mozzarella and on top another layer of parmesan. On the very top, put the chopped basil leaves. You can keep adding layers in this order until you reach four layers of eggplant.
Bake for about 30 minutes, until you see the sauce bubbling.
Photo is generic and not a representative of this particular recipe.