Parmigiana di melanzane (Eggplant Parmesan)
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 👍Ingredients
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
- 1½ 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.