/images.kitchenstories.io/communityImages/43be0dd9156cbf386aed3906b7ee69b4_fd7dc5fb-efa0-43a0-a658-439bb6eab6ed.jpg)
Parmigiana di melanzane (Eggplant Parmesan)
Ingredients
Utensils
2 knives, 2 cutting boards, frying pan, Pfanne, Ofen, Ofenfeste Form, cooking spoon
Step 1/9
- 1 onion
- rosemary
- basil
- rosemary
- knife
- cutting board
Chop onion & garlic and chop basil & rosemary.
Step 2/9
- 3 eggplants
- 500 g mozzarella cheese
- knife
- cutting board
Cut the eggplant into very thin slices and the mozzarella into thick slices.
Step 3/9
- frying pan
Heat olive oil and fry onion and garlic for 1-2 minutes.
Step 4/9
- Pfanne
Add tomato paste and let it cook.
Step 5/9
- 750 g canned crushed tomatoes
- dried thyme
- dried oregano
Add canned tomatoes and season well with salt, pepper, oregano, and thyme.
Step 6/9
Fry eggplant slices in olive oil.
Step 7/9
- Ofen
Preheat oven to 180°C.
Step 8/9
- Ofenfeste Form
Start the layering with the eggplants, then the mozzarella, the tomato sauce and continue as with a lasagne, on the last layer the parmesan.
Step 9/9
- cooking spoon
Put the Parmigiana in the oven for 20 min.
Enjoy your meal!