Eggplant Parmesan is a classic of Italian cuisine, symbolizing the South and family traditions. Layers of soft eggplants, fragrant tomato sauce, and gooey cheese alternate in a rich and enveloping dish, perfect to enjoy hot or at room temperature.
Wash the eggplants and slice them thinly (about ½ cm).
Dredge them in flour and then fry in plenty of oil until golden brown. Drain and start assembling the parmesan.
In a baking dish, spread a thin layer of tomato puree seasoned with oil, salt, and basil. Arrange a layer of eggplants.
Add some cubes of mozzarella and a sprinkle of Parmigiano Reggiano. Add a few fresh basil leaves for aroma.
Repeat the layers until the ingredients are exhausted, finishing with sauce and cheese.
Bake in a preheated oven at 180°C for about 25-30 minutes, until the surface is golden and the cheese is melted.
Let it rest for a few minutes before serving, so the flavors blend perfectly.
Baking dish
Oven
Frying pan
A rich and comforting dish, a symbol of Italian tradition, that unites simplicity and flavor in every layer.
Italy, Campania
| Energy (kcal) | 114.57 |
| Carbohydrates (g) | 7.38 |
| of which Sugars (g) | 7.38 |
| Fat (g) | 7.66 |
| of which Saturates (g) | 2.46 |
| Protein (g) | 3.54 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.07 |
