EGGPLANT PARMIGIANA | Classic vegetarian Lasagna | SICILIA

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.

Slice the eggplants using a mandolin set to 5 millimeter thickness, removing the stems.

Place the sliced eggplants on a large dish and salt each layer to remove moisture.

Place a dish on top of the eggplants and press down with some weight for at least 30 minutes.

In a pan, heat 2 tablespoons of olive oil, add 1 garlic clove and 1 onion cut in half, and char them a little.

Turn the heat to low and add the tomato sauce, rinsing the bottle with water.

Add some basil leaves to the sauce, stir, cover with a lid, and let it cook for about 40 minutes until it thickens.

Place flour on a tray and lightly coat the eggplant slices on both sides.

Heat oil to 160 degrees Celsius and fry the coated eggplants in small batches, stirring frequently until all are cooked.

After 35 minutes, remove the sauce from heat and let it cool.

Prepare all ingredients on your work surface for assembly.

Start layering with tomato sauce, fried eggplants, shredded mozzarella, and grated parmesan cheese.

Dust some bread crumbs between layers and add basil leaves for flavor.

Repeat the layering for 3 to 4 times or until you reach the top of the tray or run out of eggplants.

Finish with more parmesan cheese and top with basil leaves.

Bake in a preheated oven at 180 degrees Celsius for about 30 minutes or until nicely colored.

Let the parmigiana rest for at least 10 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens