- Preparation time: 30 min.
- Cooking time: 1 hour
- Number of servings: 5 servings.
For the tomato sauce
- Fresh green basil – 1 bunch
- Extra Virgin olive oil – 2 tbsp.
- Ground black pepper – 1 pinch
- Raw tomatoes – 1000 g
- Sugar – 1 tbsp.
- Large-crystal salt – 1 pinch
- Garlic – 3 cloves
For the eggplants
- Blue eggplants – 3 units.
- Extra Virgin olive oil – 5 tbsp.
- White bread crumbs – 100 g
- Mozzarella Cheese – 150 g
- Parmesan cheese – 150 g
- Garlic – 1 clove
Parmigiano with eggplant
This is probably the dish that finally and irrevocably made me love Italian food! For eggplant, I don’t know a better recipe than this.
The amazing combination of sweet and sour tomato sauce, spicy parmesan and tender eggplant is a real treat! My whole family loves this dish, so I suggest you try it too!
You will need tomatoes in their own juice, eggplant, mozzarella and Parmesan cheese, garlic and freshly ground black pepper to make this recipe.
Peel the tomatoes and finely chop them.
In a saucepan, heat the olive oil and fry the garlic until it’s fragrant. Be extremely careful not to burn the garlic or its unpleasant smell and bitter taste will ruin the entire dish.
Immediately add the tomatoes and freshly chopped basil greens (you’ll need 1/3 of a bunch).
Add the juice from the canned tomatoes and stir the sauce. Simmer for 30 minutes over low heat under a lid.
While the tomato sauce is simmering, cut the eggplant into thin slices. I always cut the eggplant into slices crosswise, but this time I decided to try it lengthwise. I can tell you that in circles is better, as they are more convenient to eat.
Fry the eggplant slices in olive oil until golden and soft.
When the sauce is ready, season it with black pepper, salt and, if the sauce is sour, add a tablespoon of sugar. Stir and remove from heat and set aside.
Grate the cheese on a fine grater and tear the mozzarella into coarse fibers.
Take a deep ceramic baking dish and grease it with olive oil. Preheat the oven to 180°C.
Pour 1 ladle of tomato sauce into the mold.
Place eggplant slices overlapping or in 2 layers on top.
Pour over again with a ladleful of tomato sauce.
Sprinkle 1/3 of the grated Parmesan. Top with eggplant, pour sauce, sprinkle with parmesan and repeat these manipulations until you have no ingredients left.
The last layer should consist of tomato sauce and cheese. Place the mozzarella slices on top.
Crush the white bread crumbs in a mortar into large pieces.
Drizzle them with 2 tbsp of olive oil, salt and squeeze 1 clove of garlic through a press. Stir the breadcrumbs with your hands.
Sprinkle the flavored breadcrumbs over the casserole and send to the oven for 40-50 minutes.
When the breadcrumbs are browned and the eggplant is fully baked, remove the casserole from the oven and place on the table. Let it stand for about 10 minutes and then serve. Bon appetit!