Eggplant Parmesan
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, saucepan (large), frying pan, baking dish, oven
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How to grate cheese
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Nutrition per serving
Step 1/ 8
- ¼ onion
- ¼ clove garlic
- ¼ tbsp rosemary
- 1½ tbsp basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¾ eggplants
- cutting board
- knife
Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
Step 2/ 8
- olive oil
- ¼ tbsp tomato paste
- saucepan (large)
In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.
Step 3/ 8
- 187½ g canned crushed tomatoes
Add tomatoes to saucepan and bring to a simmer.
Step 4/ 8
- salt
- pepper
Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.
Step 5/ 8
- frying pan
In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
Step 6/ 8
- 125 g mozzarella cheese
Cut mozzarella into slices approximately as thin as eggplant.
Step 7/ 8
- baking dish
In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.
Step 8/ 8
- 25 g grated Parmesan cheese
- oven
Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!
Enjoy your meal!
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