Eggplant Parmesan with Hard-Boiled Eggs is a flavorful and inviting dish, easy to prepare and perfect for summer. A different kind of parmesan than the one we usually prepare. In fact, our traditional parmesan recipe is made with indorate and fried eggplants. The parmesan we propose today is made with slices of eggplant simply floured and fried and then arranged in the baking dish with tomato sauce, parmesan, mozzarella, and hard-boiled eggs. The result is a delicious eggplant parmesan with hard-boiled eggs that will be enjoyed by all those who love this iconic summer dish!
The preparation is very simple: we slice the eggplants and let them rest for half an hour by sprinkling them with salt. This way, they will lose bitterness. We pat them dry and then lightly flour them. We fry them and prepare the parmesan with layers of fried eggplant, tomato sauce, grated Parmigiano, mozzarella, and hard-boiled eggs. We bake in the oven at 350°F for 30 minutes.
This eggplant parmesan with hard-boiled eggs is a comforting and nutritious dish that can be prepared both as a side dish for meat, fish, or vegetables, or enjoyed as a main course accompanied by good bread or homemade focaccia, or with a tomato salad. What are you waiting for? Try it and let us know if you liked it!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Summer, August Holiday
Ingredients to prepare the Eggplant Parmesan with Hard-Boiled Eggs
- 3 black oval eggplants
- 14 oz tomato sauce
- 7 oz mozzarella
- 3 eggs
- 3.5 oz grated Parmigiano cheese
- 1 onion
- 3.5 oz flour
- peanut oil
- extra virgin olive oil
- 1 sprig basil
- salt
Tools to prepare the Eggplant Parmesan with Hard-Boiled Eggs
- 1 Cutting Board
- 1 Knife
- 1 Colander
- Paper Towels
- 2 Pots
- 1 Frying Pan
- 3 Stoves
- 1 Baking Dish
- 1 Oven
Steps to prepare the Eggplant Parmesan with Hard-Boiled Eggs
Prepare the Eggplant Parmesan with Hard-Boiled Eggs by first washing the eggplants, patting them dry, removing the stem, and slicing them.
Place them in a colander and sprinkle with coarse salt. Let them rest for about 30 minutes to lose their excess water.
In the meantime, place the eggs in a pot, cover with water, and hard-boil them for 10 minutes from the start of boiling.
Prepare the tomato sauce by peeling and chopping the onion. Pour olive oil into a saucepan, add the chopped onion with a few basil leaves and let it flavor for a minute. Add the tomato sauce, season with salt, and cook over low heat for about 30 minutes.
After the time has passed, pat the eggplants dry with kitchen paper and coat them in flour. Shake off excess flour.
Heat the peanut oil in a pan and fry the eggplants a few at a time, turning them when golden. Drain on kitchen paper. Drain and squeeze the mozzarella and cut it into cubes. Peel the eggs and cut them into cubes.
At this point, we can assemble our parmesan: lay a layer of eggplants in a baking dish, sprinkle with a few tablespoons of tomato sauce, and add the grated cheese.
Also distribute the mozzarella and eggs and proceed with another layer of eggplants, Parmigiano, mozzarella, egg, and tomato sauce until all ingredients are used up.
Bake the eggplant parmesan at 350°F for about 30 minutes. Remove from oven and serve hot, also good warm or cold.
Simo and Cicci recommend
This eggplant parmesan keeps well for up to 3 days in an airtight container in the refrigerator. You can then reheat it in the oven at 350°F, in an air fryer, or even in a pan.
This eggplant parmesan keeps well for up to 3 days in an airtight container in the refrigerator. You can then reheat it in the oven at 350°F, in an air fryer, or even in a pan.
