Description
A delightful twist on the classic Italian dish with layers of tender eggplant, rich tomato sauce, and gooey cheese, perfect for family dinners or gatherings.
Ingredients
Scale
- 3 medium eggplants, sliced into 1/2-inch rounds
- 800 g tomato sauce or passata
- 250 g mozzarella, sliced or grated bocconcini
- 100 g Parmigiano Reggiano or Parmesan, grated
Instructions
- Preheat your oven to 180°C (350°F).
- Salt the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- In a large frying pan, heat some olive oil and fry the eggplant slices until golden and tender. Remove and set aside.
- In a baking dish, spread a thin layer of tomato sauce at the bottom. Layer half of the fried eggplant, half of the mozzarella, and half of the Parmigiano Reggiano. Repeat with the remaining ingredients.
- Top with any remaining tomato sauce and an extra sprinkle of cheese.
- Bake in the preheated oven for about 30-40 minutes, until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
For a crispier texture, grill or bake the eggplant slices instead of frying them. You can also add cooked spinach or zucchini for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg
Keywords: eggplant, parmesan, Mediterranean, vegetarian