Eggplant Parmigiana

🛒 Ingredients

• Eggplant 250 g · 62 kcal
• Canned Crushed Tomatoes 150 g · 30 kcal
• Onion 20 g · 8 kcal
• Garlic 5 g · 7 kcal
• Olive Oil 25 g · 221 kcal
• Fresh Mozzarella Cheese 100 g · 280 kcal
• Parmesan Cheese 15 g · 59 kcal
• Fresh Basil Leaves 5 g · 0 kcal

👨‍🍳 Instructions

1. Slice eggplants into 0.5 cm thick rounds, generously salt them, and let them sit for 30 minutes to draw out moisture; then pat dry with paper towels.
2. Heat olive oil in a large pan over medium-high heat and fry eggplant slices until golden brown on both sides; alternatively, bake them in the oven for a lighter version.
3. Prepare the tomato sauce: Sauté chopped onion and minced garlic in olive oil, then add crushed tomatoes and simmer for 15-20 minutes, seasoning with salt, pepper, and fresh basil.
4. Preheat oven to 190°C (375°F). Spread a thin layer of tomato sauce at the bottom of a baking dish, then arrange a single layer of fried eggplant slices on top.
5. Layer with fresh mozzarella slices and grated Parmesan cheese, then repeat the layers: sauce, eggplant, mozzarella, Parmesan, until all ingredients are used, ending with a final layer of cheese.
6. Bake for 30-40 minutes, or until the Parmigiana is bubbly and the cheese is golden brown and melted. Let it rest for 10-15 minutes before serving.