Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 8
Cuisine: Italia
Ingredients: 1.7 Kg Black oval eggplants; 1 Kg Tomato puree; 500 g Mozzarella; 150 g Parmigiano Reggiano DOP (to be grated); 1 unit Golden onions; to taste Basil; to taste Extra virgin olive oil; to taste Fine salt; to taste Peanut oil

@dagiu

Eggplant Parmesan is one of the most famous and beloved Italian recipes. Discover here the doses and procedure to prepare our version at home.

Difficulty: Medium

Cooking time: 100 minCooking: 100 min

Preparation time: 40 minPreparation: 40 min

Country: Italia

@dagiu

Ingredients

No. Servings

Black oval eggplants1.7Kg
Tomato puree1Kg
Mozzarella500g
Parmigiano reggiano dop (to be grated)150g
Golden onions1unit
Basilto taste
Extra virgin olive oilto taste
Fine saltto taste
Peanut oilto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Clean and chop the onion, heat it in a pan with oil and let it brown for a couple of minutes.
STEP 2 OF 8
Add the tomato puree, season with salt, add basil and let it cook on low heat for 45-50 minutes.
STEP 3 OF 8
Cut the mozzarella into cubes and slice the eggplants lengthwise.
STEP 4 OF 8
Fry the eggplants in hot oil at 170°C until golden and drain them on absorbent paper.
STEP 5 OF 8
In a 20x30 cm baking dish, pour some sauce, arrange a layer of eggplants, cover with sauce, mozzarella, Parmigiano, and basil.
STEP 6 OF 8
Repeat the layers until all ingredients are used, finishing with mozzarella and Parmigiano.
STEP 7 OF 8
Bake in a static oven at 200°C for about 30 minutes.
STEP 8 OF 8
Let it rest for 15-20 minutes before serving.

Suggestions

Pan
Baking dish
Absorbent paper

General Information

Storage notes

Store in the refrigerator covered with plastic wrap for 1-2 days. It can be frozen after cooking, possibly already divided into portions, and thawed in the refrigerator when needed before reheating.

More information

467.2 Calories per serving. Gluten-free and vegetarian.

Origin

Italia, Sicilia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 8

Clean and chop the onion, heat it in a pan with oil and let it brown for a couple of minutes.

STEP 2 OF 8

Add the tomato puree, season with salt, add basil and let it cook on low heat for 45-50 minutes.

STEP 3 OF 8

Cut the mozzarella into cubes and slice the eggplants lengthwise.

STEP 4 OF 8

Fry the eggplants in hot oil at 170°C until golden and drain them on absorbent paper.

STEP 5 OF 8

In a 20x30 cm baking dish, pour some sauce, arrange a layer of eggplants, cover with sauce, mozzarella, Parmigiano, and basil.

STEP 6 OF 8

Repeat the layers until all ingredients are used, finishing with mozzarella and Parmigiano.

STEP 7 OF 8

Bake in a static oven at 200°C for about 30 minutes.

STEP 8 OF 8

Let it rest for 15-20 minutes before serving.