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Parmigiano eggplant

Parmigiano eggplant


  • Eggplant 1 kg
  • Vegetable oil 100 ml
  • Olive oil 40 ml
  • Garlic 1 clove
  • Canned tomatoes with 1 kg pieces
  • Mozzarella cheese 300 g
  • Shredded Parmesan Cheese 100 g
  • Basil 10 g
  • Salt to taste
  • Ground black pepper to taste


  1. Eggplant cut into slices about a centimeter thick. Lay them out in a large container, salting each layer. Leave for an hour. Then rinse and dry on paper towels.
  2. Heat the vegetable oil in a pan and fry the eggplants on it on both sides until golden brown. Put the finished eggplant on paper towels.
  3. Heat olive oil in a skillet, fry chopped garlic for 30 seconds, then add tomatoes and chopped basil. Simmer for 5-7 minutes until the tomatoes soften. Add salt and pepper to taste.
  4. Grease the baking dish with olive oil, lay out a layer of eggplants, smear with sauce, then put mozzarella and parmesan. Repeat two more times, finish with a layer of parmesan. Put in the oven, preheated to 180 degrees, for 40 minutes.

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