Italian Eggplant Parmigiana recipe - ingredients, nutrition and when to eat it
Italian eggplant parmigiana is made by layering eggplant with tomato sauce and cheese, then baking it.
Italian eggplant parmigiana is made by layering eggplant with tomato sauce and cheese, then baking it. Tender eggplant pairs with tangy sauce and rich cheese, making it a lovely addition to the dinner table from summer through fall.
World cuisine · 55 minutes to cook
Tips: Roast the eggplant first to remove some moisture and help keep the sauce from getting watery.
Tips: Let the dish rest for 5 minutes after baking so the layers can set a little and are easier to portion.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato sauce — 0.8 cup
- Mozzarella cheese — 60 g
- Parmesan cheese — 15 g
- Olive oil — 1 Tbsp
- Breadcrumbs — 2 Tbsp
- Garlic — 1 clove
- Basil — 3 sheet
- Salt — 1 tsp
- Ground black pepper — 0.3 tsp