Eggplant parmigiana
An authentic Italian eggplant parmigiana recipe with delicious cow mozzarella. This mozarella has a delicate flavour and smooth texture, ideal for your pizza, pasta or salads.
Ingredients
- 200 g mozzarella
- 500 ml passata
- 100 g Parmigiano Reggiano
- 2 eggplants
- ¼ cup flour for dusting the eggplant
- 2 free range eggs beaten
- extra virgin olive oil
- ⅓ cup basil leaves
- 1 garlic clove peeled
Instructions
- Cut eggplants into 5 mm thick slices and coat them with flour.
- Deep fry eggplants in batches in a large pan. Let them brown on both sides about 5 minutes. Once eggplants are golden, season lightly with salt.
- Drain mozzarella balls and cut them in small pieces.
- Heat a few tablespoons of extra virgin olive oil in a pan with a clove of garlic. When the garlic turns golden pour the tomato purée, add some fresh basil leaves. Season with salt and pepper.
- Cook the tomato purée for about 10 minutes.
- Take your baking dish and spread a few tablespoons of tomato sauce on the bottom.
- Arrange a layer of fried eggplants, pour over a part of the beaten eggs, sprinkle with some mozzarella and a generous layer of grated Parmigiano Reggiano. Spread the tomato sauce on top and keep making layers, until you run out of ingredients.
- Bake in the preheated oven to 180°C for about 35 minutes, until golden brown on the top.
- Serve the parmigiana warm.
Tried this recipe?Let us know how it was!
For a different take on baked eggplants, this Mediterranean-flavoured bake is simple and equally tasty.
