Vegetables & legumes
Eggplant Parmesan
Layers of eggplant, tomato and cheese, baked.
VegetarianGluten-free
Ingredients
- 3 eggplants
- 600 g Neapolitan tomato sauce
- 250 g mozzarella
- 80 g grated Parmesan
- Basil leaves
- Olive oil
- Salt and pepper
Step-by-step
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- Slice the eggplant, salt it and let it drain for 20 minutes.
- Pat dry and grill the slices on a griddle or pan with a little oil until browned.
- Prepare or heat the tomato sauce in the mixing bowl 8 min/100°C/speed 1.
- In a baking dish, alternate layers of eggplant, sauce, mozzarella, basil and Parmesan.
- Finish with sauce and Parmesan and bake 30 minutes at 180°C.
- Let rest 10 minutes before serving.
Tips
- Salting and draining the eggplant removes bitterness and excess water.
- It's lighter grilled than fried.
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