Eggplant Parmigiana ( Parmigiana di Melanzane ) Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative for binding.

Cut 2 kg eggplants into slices (4/5 mm thick).

In a colander, layer sliced eggplants and sprinkle with a couple of pinches of salt. Repeat until all eggplants are salted.

Place a weight on the eggplants (a dish would work fine) and let rest for 40 minutes to remove the bitter taste.

Place the sliced eggplants on a cloth to remove excess water, cover with another cloth, and press gently.

Fry the sliced eggplants in peanut oil until they change color, about 2-3 minutes, turning occasionally.

Remove the fried eggplants and place them on paper towels to absorb excess oil.

In a pan, heat a spoon of extra virgin olive oil and add 3 cloves of garlic cut in half. When the garlic is browned, add 600 gr tomato sauce, salt, and black pepper. Let the sauce cook for 30 minutes.

In a baking pan (30 x 20 cm), add a couple of tablespoons of tomato sauce.

Layer fried eggplants, 2-3 tablespoons of tomato sauce, a generous sprinkling of Parmigiano, and diced mozzarella. Repeat until all ingredients are used, finishing with a rich layer of Parmigiano and mozzarella on top.

Cook in the oven for 35 minutes at 180° C.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens