The Eggplant Parmesan is an alternative to the beloved Potato Parmesan and Zucchini and Eggplant Parmesan. The recipe is simple, and it is delicious both hot and warm. I fried the eggplants, but for a lighter version, you can simply grill them. Parmesan is a timeless recipe that smells like summer and family lunches. A great classic with which you’ll always be safe! Don’t forget to subscribe to my Facebook and Instagram pages and let me know if you try it!
If you are looking for other variants of Parmesan, take a look at these recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 469.58 (Kcal)
- Carbohydrates 10.25 (g) of which sugars 3.09 (g)
- Proteins 17.54 (g)
- Fat 40.90 (g) of which saturated 14.17 (g)of which unsaturated 24.94 (g)
- Fibers 3.40 (g)
- Sodium 827.49 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants
- 7 oz mozzarella
- 2 oz Parmesan cheese
- 1 cup tomato sauce
- to taste peanut oil (or olive oil for frying)
- to taste salt
- to taste basil
How to make Eggplant Parmesan
Start by slicing the eggplants, then fry them in plenty of hot oil.
Drain them and set them aside. Meanwhile, cook the tomato sauce with salt, a drizzle of oil, and finely chopped onion. Continue cooking for about 10 minutes.
For assembling the recipe, place a ladle of tomato sauce in a baking dish, then add the eggplants, mozzarella, and Parmesan, creating the first layer.
Make several layers until all ingredients are used up, finishing with plenty of Parmesan. As a final step, cook at 375°F for at least 20 minutes.
Storage and tips for Eggplant Parmesan
For preparations like parmesan, in this case with eggplants, it is always possible to store it covered with plastic wrap, for a maximum of 1-2 days. Alternatively, you can also freeze it after cooking. The parmesan needs a moment to settle. Once out of the oven, let it rest and cool outside the oven for a few minutes before dividing it into portions and plating.
FAQ (Questions and Answers)
Watch the video recipe
