Eggplant Parmigiana

The eggplant parmigiana is one of the most typical Italian dishes cooked in the world (after the pizza and pasta). This is an inexpensive and filling recipe that can be served as a side dish or as a single dish at dinner.

Here we show you how to prepare it.

Option 1: Eggplant Parmigiana

Ingredients:

• Eggplants (500 g).
• 2 large cans of crushed tomato.
• Grated Parmesan (150 g).
• 2 balls of fresh mozzarella.
• Garlic.
• Onion.
• Fresh basil
• Lemon.

Process:

1. Peel, wash and cut the aubergines into slices, salt them and place them in a colander so that they lose their bitterness.
2. Sprinkle the aubergines with a splash of lemon so that they do not oxidize and let them rest for 30 minutes so that they sweat.
3. Meanwhile, chop the onion and garlic so that they are very fine.
4. In a saucepan over low heat with a splash of oil, add the onion, season with salt and pepper and sauté for 10 minutes.
5. Add the garlic and sauté for 5 more minutes.
6. Add the crushed tomato, a little salt and sugar to correct the acidity and reduce for 20 minutes over medium-high heat, stirring occasionally.
7. Turn the oven to 180ºC with heat from below.
8. Place the aubergines in a baking dish greased with a little oil, add a little oil on top and bake for 20 minutes.
9. Meanwhile, continue reducing the tomato sauce and rectify the salt and sugar if necessary.
10. When it has reduced by half, add the finely chopped basil to the sauce and cook for 5 more minutes.
11. Remove the aubergines from the oven and mount them on a clean source so that there is a layer of tomato, a layer of aubergines, a layer of tomato and Parmesan cheese, a layer of aubergines … so on until the ingredients are finished, trying to finish with a tomato layer.
12. Cut the mozzarella balls and spread them over the surface.
13. Bake at 180º-200ºC until gratin.

Option 2: Baked Eggplant Parmigiana

Ingredients:

• Eggplant.
• Natural tomato juice (100 ml).
• Parmesan cheese (50 g).
• Mozzarella cheese (50 g).
• Breadcrumbs (40 g).
• Salt.
• Pepper.

Process:

1. Cut the eggplant into 4 slices lengthwise, sprinkle them with salt and let them rest for 15 minutes to remove the bitterness. If you have a lemon on hand, pour a splash of juice on top so that they do not oxidize.
2. After 15 minutes, wash with water, drain on absorbent paper and reserve.
3. Cover the aubergine slices with breadcrumbs, bring to a pan with olive oil and seal on both sides. Cooking them for a couple of minutes on each side is enough.
4. Place two slices of aubergine on a baking sheet, cover them with the tomato juice and sprinkle with the grated mozzarella cheese.
5. Cover with the other two slices of aubergine and add the rest of the tomato juice and the Parmesan cheese.
6. Bake for 20 minutes at 180ºC.

Option 3: Eggplant Parmigiana

Ingredients (for 4 servings):

• Large aubergines.
• Mozzarella cheese balls.
• Fried tomato.
• Fresh tomatoes or dried tomatoes.
• Olive oil.

• Oregano.
• Basil.
• Salt.

Process:

1. Wash the aubergines and cut them into thin slices.
2. Place them on a baking tray, sprinkle them with oregano, salt and a drizzle of oil.
3. Bake for 20 minutes at 180ºC until the aubergine is golden brown.
4. Cut the mozzarella and tomatoes into slices.
5. In a baking dish, put  a layer of eggplant, cover it with fried tomato, a layer of tomato and another of mozzarella.
6. Alternate layers in that order, ending with a layer of fried tomato.
7. Sprinkle with grated Parmesan and dried basil.
8. Bake for 20 minutes at 180ºC, au gratin for the last 5 minutes.
9. Serve hot.

Here we leave you a delicious and famous eggplant recipe that you can make yourself. It is very simple so go ahead and see for yourself.