EGGPLANT PARMIGIANA | Melanzane alla Parmigiana

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 the eggplants into slices.

Put the eggplant slices under salt in a bowl for about 20 minutes to draw out the water.

Quickly coat the eggplant slices in flour.

Fry the eggplant slices until golden brown.

In a pan, heat extra virgin olive oil until hot.

Add chopped onion and carrot to the hot oil.

Cook until the onion becomes golden.

Add the chopped tomatoes to the pan.

Add a little water to the tomato can to clean out the remnants and pour it into the pan.

Add a pinch of rock salt to the tomato sauce and stir well.

Cook the tomato sauce for about 20 minutes.

Preheat the oven to 180 degrees Celsius (fan).

Spread some tomato sauce on the base of a baking tray.

Layer the fried eggplant slices on top of the tomato sauce.

Spread more tomato sauce on top of each layer of eggplant.

Add a generous amount of mozzarella on top of the eggplant and sauce.

Grate parmesan cheese on top of the mozzarella layer.

Repeat the layering process until all ingredients are used, finishing with a layer of parmesan on top.

Bake in the oven for 30 to 45 minutes.

10 minutes before removing from the oven, add the remaining mozzarella on top if desired.

Let the dish rest for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens