Parmigiana with mozzarella and parmesan cheese

4 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Food Recipes, Vegetarian Recipes
Servings 4 servings
Calories 360 kcal


  • 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


  • 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.

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