Parmigiana di melanzane (Eggplant Parmesan)

Parmigiana di melanzane (Eggplant Parmesan)

Based on 3 ratings
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 👍
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
eggplants
½
onion
½ clove
garlic
basil
rosemary
dried thyme
dried oregano
½ tbsp
tomato paste
375 g
canned crushed tomatoes
250 g
mozzarella cheese
25 g
Parmesan cheese

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.

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