Eggplant Parmigiana (Vinete Parmigiana)
Ingredients
Instructions
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Prepare the eggplants:
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- Wash and wipe the 3 eggplants with a paper towel.
- Cut them into 1 cm thick slices.
- Sprinkle the slices with salt and leave them for 10-15 minutes to draw out excess water.
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Prepare the tomato sauce:
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- Grate the 6 tomatoes and place them in a bowl.
- Add 1 tablespoon of olive oil, salt, pepper, oregano, and 5 grated garlic cloves. Mix everything well.
- Chop a few fresh basil leaves and add them to the tomato sauce mixture. Set aside.
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Cook the eggplants:
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- After the eggplants have released their water, blot the slices with a paper towel to remove excess moisture.
- Fry the eggplant slices in a pan, without oil, turning them on both sides until they develop a bit of color.
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Assemble the dish:
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- Preheat the oven to 200°C (392°F).
- In a baking tray, add 1 tablespoon of olive oil and a little bit of the prepared tomato sauce.
- Layer the eggplant slices, then add tomato sauce, basil, cheddar cheese, and parmesan. Repeat the layers until all ingredients are used up.
- Finish by sprinkling oregano on top.
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Bake:
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- Place the tray in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.
Enjoy your Eggplant Parmigiana – a savory, cheesy dish that's perfect for any occasion! -
