Eggplant Parmigiana Recipe

Check out this eggplant recipe and make it for the family. It’s approval for sure!

Ingredients

• 6 eggplants cut into slices
• 2 tablespoons of olive oil
• 250 grams of grated mozzarella
• 50 grams of grated parmesan cheese
• Salt to taste

Sauce Ingredients

• 1 kg large ripe tomatoes, chopped
• 2 cloves of garlic, chopped
• 2 tablespoons chopped basil
• 2 tablespoons of olive oil
• 1 teaspoon lemon zest
• 1 pinch of sugar
• Black pepper to taste
• Salt to taste

Sauce Preparation Method

1. In a pan, place all the ingredients, bring to a boil and bring to a boil.
2. Lower the heat and let it cook with the pan covered for 30 minutes.
3. Remove the lid and leave for approximately 20 more minutes or until the sauce thickens.
4. Season to taste.

How to prepare eggplants

1. Season the eggplants with salt.
2. Place them in a sieve and let the water release for 30 minutes.
3. Wash under running water and dry with paper towel.

Assembly

1. Pour some sauce into a large ovenproof dish.
2. Make layers by interspersing eggplant and sauce.
3. Cover everything with mozzarella.
4. Sprinkle with Parmesan cheese.
5. Bake in the oven at 200ºC. until it bubbles and turns golden.
6. Approximately 30 minutes in the oven.

Mom Tips

If you prefer, assemble the eggplant in several small ovenproof dishes.

Approximate yield of 6 servings