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Italian · Main dishes
Eggplant Parmigiana
A hearty casserole made with layers of eggplant, fragrant tomato sauce, and stretchy melted cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants into rounds, salt them, and let them drain for 20 minutes.
2
Pan-fry them until golden brown on both sides.
3
Warm up the tomato sauce with garlic and basil.
4
Layer in a baking dish: sauce → eggplant → mozzarella. Bake at 190°C (375°F) for 25–30 minutes.
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