So would you say that this eggplant parmigiana is a “light version”?!

As you may guessed I have children and I try to prepare foods that are tasty but light! Moreover, it is also much easier to prepare, because instead of frying the Eggplant, you Bake Oven comfortably. I assure you that the result is amazing!

For fuor person I used 2 large eggplant cut in 1/2 inche slices, 2 mozzarella cheese of 125gr each, cut in slices, 500gr tomato sauce, garlic and basil, grated parmigiano cheese, extra virgin olive oil, breadcrumb.

Generously oil a baking sheet and put the eggplant in slices. With the tip of a knife make shallow cross-cuts ( in this way they will cook better and faster), sprinkle with more olive oil and cook in preheat oven 200 degrees untill soft and the down side will be golden, about 10/15 minutes ( or the top, depends on your oven). Season with salt just when they’ll be ready, not before ( salt takes the water out, so they wont be rosted). In the meantime hit 4 tbs of extra virgin olive oil with 4 or 5 cloves of garlic (is up to your taste…) and when they start to be golden add the tomato sauce. Cook on medium fire untill will reduced and saucy ( about 15/20 minutes) stirring often. Season with salt and basil.

In a tall- sided baking dish put some tomato sauce ( for making a bed for the rest of the ingredients) then eggplant, grated parmigiano cheese, tomato sauce, basil and mozzarella cheese. Doing in this way untill the eggplant parmigiana will be builded. Make the Last layer with, in order, tomato sauce, mozzarella cheese, grated parmigiano cheese and breadcrumb. Cook in preheat oven for 35 minutes untill the top will be golden as mine!


Chiara Tomassetti

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