Eggplant Parmigiana Bake

⏱ 70 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 800 g eggplant
  • 500 g tomato passata
  • 250 g mozzarella
  • 60 g grated parmesan
  • 45 ml olive oil
  • 2 cloves garlic
  • 1 bunch basil
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Cut the eggplant into 1 cm thick slices, salt them and let them draw water for 15 minutes, then pat dry.
  2. Brush the slices with olive oil and fry them in a pan or in the oven until golden brown.
  3. Simmer the passata with chopped garlic, salt and pepper for 5 minutes. Slice the mozzarella.
  4. In a baking dish, layer eggplant, tomato sauce, basil and mozzarella alternately and finish with a dusting of parmesan.
  5. Bake in a preheated oven at 200°C for about 25 minutes until golden and bubbling, then let it rest briefly before serving.
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Eggplant Parmigiana Bake
📖 Culinse
vegetariancasseroleitalianclassic

Eggplant Parmigiana Bake

Fried eggplant slices layered with tomato sauce, mozzarella and parmesan, then baked until golden. The Italian classic without any meat..

⏱

Cook time

70 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

410 kcal

Calories

22 g

Protein

28 g

Fat

18 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.30 · ~€1.35/serving
  • 🛒

Instructions

  1. 1

    Cut the eggplant into 1 cm thick slices, salt them and let them draw water for 15 minutes, then pat dry.

  2. 2

    Brush the slices with olive oil and fry them in a pan or in the oven until golden brown.

  3. 3

    Simmer the passata with chopped garlic, salt and pepper for 5 minutes. Slice the mozzarella.

  4. 4

    In a baking dish, layer eggplant, tomato sauce, basil and mozzarella alternately and finish with a dusting of parmesan.

  5. 5

    Bake in a preheated oven at 200°C for about 25 minutes until golden and bubbling, then let it rest briefly before serving.

Eggplant Parmigiana Bake Recipe | Culinse