Eggplant Parmigiana is one of the most famous and beloved Italian recipes. Discover here the quantities and procedure to prepare our version at home.
Clean and chop the onion, heat it in a pan with oil and let it brown for a couple of minutes.
Add the tomato puree, season with salt, add basil and let it cook over low heat for 45-50 minutes.
Cut the mozzarella into cubes and slice the eggplants lengthwise.
Fry the eggplants in hot oil at 170° until golden and drain them on absorbent paper.
In a 20x30 cm baking dish, pour some sauce, arrange a layer of eggplants, cover with sauce, mozzarella, Parmigiano and basil.
Repeat the layers until the ingredients are used up, finishing with mozzarella and Parmigiano.
Bake in a static oven at 200° for about 30 minutes.
Let rest for 15-20 minutes before serving.
Pan
Baking dish
Absorbent paper
Store in the refrigerator covered with cling film for 1-2 days. It can be frozen after cooking, possibly already divided into portions, and thawed in the refrigerator as needed before reheating.
467.2 Calories per serving. Gluten-free and vegetarian.
Italy, Sicilia
| Energy (kcal) | 80.11 |
| Carbohydrates (g) | 4.85 |
| of which Sugars (g) | 4.85 |
| Fat (g) | 4.22 |
| of which Saturates (g) | 2.5 |
| Protein (g) | 5 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.06 |
