A flavourful and satisfying dish 😀
This is a simplified recipe of the traditional Italian eggplant parmigiana.
what you need:
- 2 or 3 eggplants
- 1 jar of pasta sauce (about 420gr)
- mozzarella cheese cut into small cubes or shreded (about 250 gr)
- 100 gr shreded parmesan cheese
- basil to taste
- olive oil to coat the eggplant slices
- salt and pepper to taste
what to do:
Preheat oven to 220 C (425 F).
Slice the eggplants horizontally and lay them on single layers on two cookie sheets covered with parchment.
Brush olive oil on both sides and sprinkle salt and pepper.
Place both sheets in the oven for about 15 min.
Cover the bottom of a baking dish with 1/4 of the tomato sauce.
Place 1/3 of the eggplant slices on it.
Cover with 1/3 of the mozzarella, 1/3 of the parmesan, some basil leaves and another 4th of the tomato sauce.
Repeat the same procedure for two more layers.
For the top layer place the parmesan on the top.
Bake for 25 minutes or until the parmesan is a nice dark golden color.
