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.
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dinner
Cuisine Italian
- 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
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.