Recipe for Eggplant Parmigiana
Eggplant Parmigiana is a classic of Italian cuisine that always wins everyone's hearts. This recipe allows you to bring the taste of tradition to the table with a unique and fresh touch, thanks to the addition of basil between the layers. With only 400 Kcal per serving, it's a delicious and light dish. Enjoy your meal!
Ingredients
- 6 Melanzane Lunghe Eggplants Long
- 25 Cl Olio D'oliva Olive Oil
- 30 Cl Salsa Di Pomodoro Tomato Sauce
- 1 Cucchiaio Pangrattato Breadcrumbs
- 50 G Formaggio Parmigiano grattugiato Parmesan Cheese Grated
- 200 G Mozzarella Di Bufala Buffalo Mozzarella
- Basilico fresco q.b. Basil Fresh
- Sale q.b. Salt
Instructions
- Clean the eggplants and cut them into four longitudinal slices each. Sprinkle them with salt and let them drain for about an hour to remove the bitterness.
- After letting them rest, pat dry the eggplant slices with paper towels.
- Heat plenty of olive oil in a pan and fry the eggplant slices until they become golden and crispy. Drain them on paper towels to remove the excess oil.
- Take an ovenproof dish and start layering the dish: place a first layer of eggplants, then cover with tomato sauce, sprinkle with a mixture of grated Parmesan and breadcrumbs, and add diced mozzarella.
- Repeat the steps to create multiple layers, finishing with the cheese.
- Bake the dish in a preheated oven at 180°C for about 30 minutes or until the surface becomes golden and the mozzarella has melted perfectly.
- Once cooked, let the Parmigiana rest for a few minutes before serving, allowing it to set.
Notes
For a unique twist to your Parmigiana, add fresh basil leaves between the layers for a more aromatic flavor and unexpected freshness! Additionally, you can substitute traditional breadcrumbs with garlic or herb-flavored breadcrumbs to give an extra aroma to the dish.