Parmigiana di melanzane
Rated 5.0 stars by 3 users
Cuisine
Italian
Author:
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Super simple. Very tasty! Looking for a low carb, healthy and delicious dish? Stop scrolling and start making this banger of an Italian dish! Full of flavor and it never disappoints!
Ingredients
- 4 eggplants
- Mozzarella cheese
- Parmigiano reggiano
- Italian seasoning
- Olive oil
- Basil
- Olive oil
- 1 tbsp Oregano
- 800 gr passata
-
4 garlic cloves
- 1 onion
- Salt
- Basil
Sauce
Directions
- Mince the onion and garlic
- To a pan with oil add the onion and garlic and sautée for some minutes.
- Go in with the tomato paste, passata, oregano, basil, salt and the Parmigiano rind. Let simmer until use.
- Clean the eggplant and make slices in it, but don’t cut all the way through and don’t cut off the stem.
- Put in between the layers you created a slice of mozzarella, some basil and a bit of the sauce. Repeat with all the layers
- Put the eggplants in a baking sheet with a layer of sauce, sprinkle on some more parmesan cheese and add Italian seasoning.
- Bake at 200 degrees until the eggplant is ready and fork tender.
- Serve with some sauce and fresh basil