Eggplant Parmigiano
Description
This dish is so vibrant and satisfying that you won't hesitate to serve it even at a festive table. It can be enjoyed both hot and cold, if you have any leftovers, of course. The aroma is absolutely intoxicating! If you love spices, sprinkle the eggplants with dried herbs before baking, and feel free to add a bit of garlic. I'm sure that once you try this recipe, you'll keep coming back to this simple way of preparing eggplant Parmigiano. Cook and enjoy the results!
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making eggplant Parmigiano. Wash the eggplants and slice them into rounds about 0.7 cm thick. If you don't like the bitterness of eggplants, sprinkle the slices with salt and let them sit for about 15–20 minutes until they release their juice. Then rinse them under cold water and pat dry.
- 2
Step 2
Lightly fry the eggplant slices in vegetable oil.
- 3
Step 3
Wash the tomatoes, make a cross-shaped incision, and peel them. Slice the peeled tomatoes and mozzarella into rounds.
- 4
Step 4
Layer the eggplants, cheese, and tomatoes alternately in a baking dish. Season with salt and pepper.
- 5
Step 5
Grate the hard cheese on a grater. Sprinkle everything with basil and grated cheese.
- 6
Step 6
Bake until golden brown at a temperature of 180-200 degrees. Before serving, garnish with a basil sprig or sprinkle with finely chopped basil.
- 7
Step 7
Serve at the table.