Parmigiana with mozzarella and parmesan cheese

Parmigiana with mozzarella and parmesan cheese

Recipe by CookingIsLifestyleCourse: Main Food Recipes, Vegetarian Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

360

kcal

Ingredients

  • Eggplant 2 pieces

  • Olive oil 50 ml

  • Mozzarella cheese 240 g

  • Tomatoes in own juice 250 g

  • Parmesan cheese 60 g

  • Sugar 15 g

  • Dried basil 3 g

  • Salt to taste

Directions

  • Cut the eggplants into 1 cm thick circles. Fry the eggplant in flour on both sides in olive oil until golden brown.
  • Cut the mozzarella into small cubes. Grate parmesan.
  • Put the tomatoes in their own juice in a saucepan, add salt, sugar, 2 tablespoons of olive oil and a generous pinch of dry basil. Cook about 1/3 over low heat. Then grind smooth with a blender.
  • Put the eggplant circles into the towers (5-6 pieces each). Spread tomato paste on each layer and spread the mozzarella cubes. Sprinkle parmesan on the top of the towers.
  • Bake in an oven preheated to 180 degrees for 7-10 minutes.