Easy Eggplant Parmesan


4 to 6Eggplants
1 kgRoma Tomatoes
100 gCherry Tomatoes
100 gGrated Parmesan
200 gMozzarella
3 branchesFresh Basilica
2 clovesGarlic


Cut eggplants in 1 cm thick slices, sprinkle them with salt and let them drain hanging from a sieve for 30 mintues to reduce the water content.

Puree the Roma tomatoes and slice the mozzarella.

Gently fry the garlic and basil in a little oil add the pureed tomatoes and cherry tomatoes, once it boils let it simmer for about 30 minutes.

In an oven dish put a thin layer of tomato sauce, a layer eggplant and a piece of mozzarella on every slice of eggplant, alternated with again thin layers of tomato sauce. Continue until all ingredients are finished, be careful not to make it too moist. Sprinkle the grated parmesan cheese on top.

Cook in preheated oven of 180 deg. Celsius for 30 minutes

Last modified 15 months ago Last modified on 01/14/23 15:39:46