Traditional Italian Eggplant alla Parmigiana


TIME: about 45 minutes

    Cut the eggplant in thin slices about 1/4″ (6 mm) in thickness.

    Place in a single layer on a baking sheet  (or two if necessary) lined with parchment paper. Brush with olive oil and salt to taste.
    Bake at 425°F (220°C) until cooked, about 20 minutes, flipping the slices halfway. Or you can also grill over medium-high heat, on both sides.

    While the eggplants cook, make the tomato sauce. Add about one tablespoon of oil in a small sauce pan. Add the crushed garlic and crushed tomatoes. Add oregano or basil for flavor. Salt and pepper to taste. Simmer until the eggplants are ready.

Let’s assemble.

Use four small oven-safe bowls. Add a little tomato sauce on the bottom of each.

Make one layer of eggplants, followed by tomato sauce, fresh mozzarella cut in small cubes.

And repeat until all the ingredients are gone (about 3 layers in all).

 End with a layer of mozzarella and top with the Parmesan cheese. Decorate with more fresh basil if you like (or more oregano).

Bake at 400°F (195° C) for about 20 minutes, until the cheese is melted and golden on top.

Serve hot or warm… with a slice of fresh grilled bread if possible 🙂

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