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Eggplant Parmesan

CALORIES PER SERVING
  • VEGETARIAN
  • PESCETARIAN
  • NO ADDED SUGAR
Eggplant parmesan is one of the most popular Italian dishes. Cooked differently by region (from the north to the south) but all variations are delicious. It requires only a few ingredients yet it's packed with flavor.

INGREDIENTS

8 eggplants, sliced into 1/4 inch circles
2 cups tomato sauce
2 cups fresh mozzarella cheese, roughly 2 large balls
1/2 cup parmesan cheese DOP
2 yellow onions, chopped
A few fresh basil leaves
Extra virgin olive oil (Olivaio) to fry and finish
1/4 cup course salt
Salt
Pepper

Directions

  1. Place eggplant slices in a colander and dust with a little bit of course salt; let them rest for at least an hour
  2. Cut the mozzarella into little cubes
  3. Heat a skillet over medium heat, add a generous drizzle of extra virgin olive oil (EVOO) and onion; cook, stirring often, for about 2 minutes or until onions are soft and slightly brown
  4. Add tomato sauce and a splash of water; season with salt and it let cook on a low heat for 45 minutes, adding basil leaves once finished
  5. In the meantime, rinse the eggplant slices and pat them dry with paper towel
  6. In a separate pan, heat a lot of extra virgin olive oil (EVOO) to fry the eggplant; without crowding the pan, fry the eggplant for 2-3 minutes, then place them on a paper towel to drain
  7. Preheat oven to 400 F
  8. Begin layering your eggplant parmesan in a baking dish, starting with a horizontal layer; season with fresh pepper, add grated parmesan cheese and evenly distribute a layer of mozzarella; cover with tomato sauce; repeat the procedure in a vertical direction; add remaining tomato sauce on top of the last layer
  9. Cook your eggplant parmesan in the oven for 40 minutes