Parmigiana di melanzane (Eggplant Parmesan)

Parmigiana di melanzane (Eggplant Parmesan)

Based on 3 ratings
In app
elly

elly

Community member

"This recipe is the perfect alternative to the classic lasagna. It's vegetarian and you might even get the kids to eat their vegetables!"
Difficulty
Medium 👍
Preparation
25 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
½ clove
garlic
dried thyme

Utensils

2 knives, 2 cutting boards, frying pan, Pfanne, Ofen, Ofenfeste Form, cooking spoon

  • Step 1/9

    • ½ onion
    • rosemary
    • basil
    • rosemary
    • knife
    • cutting board

    Chop onion & garlic and chop basil & rosemary.

  • Step 2/9

    • eggplants
    • 250 g mozzarella cheese
    • knife
    • cutting board

    Cut the eggplant into very thin slices and the mozzarella into thick slices.

  • Step 3/9

    • frying pan

    Heat olive oil and fry onion and garlic for 1-2 minutes.

  • Step 4/9

    • Pfanne

    Add tomato paste and let it cook.

  • Step 5/9

    • 375 g canned crushed tomatoes
    • dried thyme
    • dried oregano

    Add canned tomatoes and season well with salt, pepper, oregano, and thyme.

  • Step 6/9

    Fry eggplant slices in olive oil.

  • Step 7/9

    • Ofen

    Preheat oven to 180°C.

  • Step 8/9

    • Ofenfeste Form

    Start the layering with the eggplants, then the mozzarella, the tomato sauce and continue as with a lasagne, on the last layer the parmesan.

  • Step 9/9

    • cooking spoon

    Put the Parmigiana in the oven for 20 min.

  • Enjoy your meal!

    Parmigiana di melanzane (Eggplant Parmesan)

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!