eggplant parmesan recipe for a tasty and saucy dinner

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eggplant parmesan recipe for a tasty and saucy dinner

Kamis, 16 Januari 2020

#eggplant #parmesan #recipe for a #tasty and #saucy #dinner

The authentic eggplant parmesan recipe from Italy. Make the authentic Italian eggplant parmigiana recipe on a day you want to pamper yourself with real Italian comfort food.

for a tasty and saucy dinner

authentic eggplant parmesan recipe

 Course vegetarian
 Cuisine Italian
 Servings 2
 Author Claudia Rinaldi | Gourmet Project


for the frying

  • 1/4 cup of olive oil
  • 2-3 medium eggplants
  • salt

for the sauce

  • 2 tablespoons of olive oil
  • 17.6 oz tomato passata 500 gr
  • 2 garlic cloves
  • 1 pinch of salt
  • 5-6 basil leaves


  • 2 tablespoons of parmigiano reggiano (parmesan cheese) 25 gr
  • ½ mozzarella fior di latte


how to make melanzane alla parmigiana

  1. Slice the eggplants (1 cm/0.5 inch tall). Sprinkle them with salt and place them in a coriander for about 15 minutes.
  2. Slice the mozzarella and set it to loose extra liquids in another coriander.
  3. Grate the Parmesan cheese.


  1. Heat the olive oil in a large skillet and fry the eggplant slices, a couple of minutes on both sides, (or until golden brown).

grilling option

  1. Grill the eggplant slices on a hot grilling pan, brushed with a teaspoon of olive oil.
  2. Grill 6-8 minutes per side until well done.


  1. Heat the olive oil in a medium/large skillet. Peel and crush the garlic cloves and brown them in the olive oil.
  2. Remove garlic and add passata. Cook over medium/low heat 20 minutes. Add a pinch of salt and mix.
  3. Turn the heat off and add basil leaves. Mix and let rest.
  4. Preheat oven to 200°C (390°F).


  1. Time to assemble: you can opt for a medium-size baking sheet/casserole, or cute single serving oven pots.
  2. Anyway, what you have to do to assemble the dish, is the following:
  3. Spread the bottom of the casserole with a thin layer of the tomato sauce and add a layer of eggplant slices.
  4. Cover it with another layer of sauce, and one of parmesan cheese.
  5. Add another layer of eggplants (you might want to place some vertically and some horizontally, or just as good as it takes to fill the surface ).
  6. Cover it with tomato sauce, add a layer of mozzarella and one of parmesan.
  7. Finally, add the last layer of eggplants, cover it with sauce and finally, sprinkle it with parmesan.
  8. Summarizing: sauce + eggplant + sauce + parmesan + eggplant + sauce + mozzarella + parmesan +eggplants + sauce + parmesan.
  9. Bake the single or multiple casseroles 40 minutes (you should get a light crust on top).
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