Parmigiana di Melanzane (Eggplant Parmigiana)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a cost-effective alternative with a similar flavor.

Slice eggplants and sprinkle with salt; let sit for about 1 hour to release moisture.

Rinse eggplant slices and pat dry with kitchen tissue paper.

In a skillet, heat olive oil and add chopped onions with a pinch of salt; sauté until onions sweat and brown.

Add chopped garlic to the skillet and then add canned tomatoes and passata (about 2 cups); season with vegetable spice, salt, and pepper.

Prepare a dredging station with flour, eggs, and hot oil in a pan.

Dredge eggplant slices in flour, then dip in egg, shaking off excess.

Fry eggplant slices in hot oil for about 2-3 minutes on each side until light golden brown; drain on kitchen tissue paper.

Layer the bottom of an oven-safe dish with tomato sauce.

Add a layer of fried eggplant slices, followed by a layer of parmesan cheese and a drizzle of olive oil; repeat layers until all ingredients are used, finishing with sauce on top.

Add fresh basil and mozzarella cheese on the final layer.

Bake in the oven at 180°C (356°F) for 15 minutes, then increase temperature to 210°C (410°F) for an additional 5 minutes or until light golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens