The Eggplant alla Parmigiana dish is a hit with its decadent texture and exquisite taste.
Its preparation takes a little time, but remains very simple.
This recipe is ideal to cook for lunches of the week or for dinner accompanied by a good glass of red wine.
Ingredients:
The ingredient list is short, but together they are simply delicious.
Here, fresh basil leaves are not optional, as they will definitely enhance the flavors of your dish.
- 3 eggplants sliced lengthwise (1cm thick).
- 1 cup of olive oil
- 1/2 chopped white onion
- 4 minced garlic cloves
- 4-5 fresh diced tomatoes or a large can of diced tomatoes.
- 15 to 20 fresh basil leaves
- 1 to 2 large balls of sliced freshly made mozzarella (about 250g)
- 3/4 cup grated fresh parmesan (about 60g)
- salt and pepper to taste
Instructions:
- Preheat the oven to 425°F.
- On 3 baking sheets, place parchment paper.
- With 3/4 cup of olive oil, brush on both sides, all the eggplant slices. Place them on the plates. Salt and pepper. Bake for about 13 minutes or until cooked.
- Meanwhile, in a pan, put the rest of the olive oil and sweat the onion and garlic. Add the tomatoes, salt and pepper and simmer for 20 minutes, stirring occasionally.
- In the bottom of a lasagna dish, spread 1/4 of the sauce. Cover the bottom with a third of the eggplant slices. Cover with 1/4 of the sauce, place 4 fresh basil leaves and distribute 1/3 of the mozzarella and parmesan. Repeat twice with the rest of the ingredients.
- Bake for 20 minutes or until the cheese is completely melted and toasted. Leave to cool for 25 minutes. Serve each portion with a fresh basil leaf.
Bon appetite!
