Eggplant Parmigiana


Eggplant Parmigiana


Eggplant Parmigiana

Difficulty: Easy

Preparation time: 45 min

Doses (Serves nine)

  • Ingredients
    • Basil to taste
    • Eggplants 10
    • Extra-Virgin Olive Oil to taste
    • Flour 1.1 lbs
    • Grana cheese 1.1 lbs
    • Mozzarella 1.1 lbs
    • Onion to taste

For this recipe we used:

Strained Tomatoes
1.5 lbs


Cut the eggplant into slices and fry them in oil (even just a little oil and a frying pan is fine), then dry the excess oil on a paper towel.
Prepare a classic tomato sauce that will be used later.
Dice the mozzarella into more or less irregular pieces.

Now it's time to put together the eggplant parmigiana.
In a pan, place the tomato first, then the eggplants, tomato, mozzarella and parmesan cheese, and so on, until we get to the edge of the baking dish.
Bake 20 minutes at 360° F.