Aubergine parmigiana

Cooking time:

40 minutes

Active time:

20 minutes

Complexity:

Average

The aubergines for this recipe are not fried but baked in the oven, making the dish healthier and saving time. Parmigiana is rich, juicy and very tasty!

See all Eggplant category recipes

Recipe for "Eggplant Parmigiana"

Ingredients for 4-6 servings

eggplants

3-4 pcs.

tomatoes

2 pcs.

canned tomatoes diced

400g (can)

mozzarella cheese soft

100-150 g

parmesan

10-20 g

garlic

1 clove

basil

a few twigs

olive oil

salt, freshly ground black pepper

Step 1/4

Thinly slice the aubergines lengthways, salt, stack and leave for 15 minutes. Preheat the oven to 180 degrees.

Step 2/4

Put the canned tomatoes in a frying pan, add olive oil and chopped garlic, salt and pepper, cook at a light boil for about 15 minutes, then pour in the chopped basil leaves.

Step 3/4

Drain the released juice from the eggplant slices, squeeze slightly, put on a baking sheet or rack and bake for 20 minutes.

Step 4/4

Cut the tomatoes and mozzarella into rounds, grate the parmesan on a fine grater. Pour a little tomato sauce into the roasting tin, then place a layer of aubergine, a few circles of tomato, sprinkle with grated parmesan, then add more sauce and repeat the sequence. Layer the mugs of mozzarella with the last layer. Bake in the oven for 20-25 minutes. Delicious both hot and cold, try it!

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