Parmesan Eggplants

Rosi TrifonovaRosi Trifonova
"It is amazing how most Italian dishes sound like a declaration of love, while tasting like something cooked up in Heaven."
Preparation35 min.
Cooking75 min.
Тotal110 min.
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  • eggplants - 3.5 lb (1.5 kg)
  • tomatoes - 28 oz (800 g), finely chopped
  • parmesan - 10.5 oz (300 g), grated
  • mozzarella - 10.5 oz (300 g)
  • garlic - 2 cloves
  • basil - 1 bunch
  • olive oil - 2 tbsp, cold pressed
  • oil - for frying
  • black pepper
  • salt

How to cook

Cut the eggplants into slices, salt them thoroughly and leave them for 20 minutes to drain the bitterness out. Then flush them with water and dry them. Heat oil in a deep frying pan and fry the garlic cloves. Once braised, remove from the pan and add the tomatoes, some salt and black pepper. Allow to stew for 10-odd minutes on a moderate stove.

In another pan, heat some more oil, fry the eggplants and once finished, drain them on a paper towel. Take an oven dish and pour a layer of tomato sauce on the bottom, top with a layer of eggplant and another layer of sauce. Sprinkle with chopped basil, mozzarella slices and then with parmesan. Repeat until you run out of ingredients.

Put the dish to bake in a preheated oven at 356°F (180 °C) for 30-40 minutes. Serve slightly chilled.


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