Eggplant Parmesan
Description
The dish is prepared without unnecessary complications. Eggplant Parmigiana is a typically Italian dish, both in terms of ingredients and flavor, so if you generally enjoy Italian cuisine, you will definitely like this dish as well. It can be served both hot and cold, but personally I prefer the hot version, when the cheese has just melted and the dish is still "steaming". Serve it similarly to lasagna—cut into square portions and present on a plate. Buon appetito! The dish is ready to be served.
Instructions
- 1
Step 1
First, prepare the eggplants. Peel them, slice into half-moons, soak in water for 15 minutes, then remove, dip first in flour, then in beaten egg, and fry in vegetable oil until golden brown.
- 2
Step 2
In another skillet, sauté finely chopped garlic for 5 minutes, then add diced tomatoes and simmer for another 15 minutes. At the end, add salt, pepper, and basil.
- 3
Step 3
Take a baking dish, line it with parchment paper and grease with oil. Spread a layer of tomato sauce from the pan, a layer of eggplants, a layer of grated cheese, and a layer of mozzarella. Bake for 15 minutes at 170 degrees. Ready!