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Yum yum

Eggplant Parmesan
- Average
- 20 minutes
- 40 minutes
- Average
Eggplants, tender emissaries from Italy, dance with sweet tomato, melting mozzarella and fragrant basil. A divinely parmesan gratin.
Ingredients
2
- 6 eggplants
- 1kg ripe tomatoes
- 2 teaspoons of sugar
- 4 mozzarellas
- 1 onion
- 1 clove of garlic
- Basil
- Olive oil
- Salt, pepper
- Parmesan
Ustensiles
Recipe
Step 1
Preheat the oven to 200°C.
Step 2
Cut the aubergines lengthwise, brush them with olive oil and put them in the oven for 20 minutes. Turn them halfway through cooking.
Step 3
Chop the tomatoes.
Step 4
Meanwhile, finely chop the onion and garlic. Sauté them with a little olive oil. Add the tomatoes, sugar, basil leaves, salt and pepper. Let it simmer.
Step 5
Cut the mozzarella into pieces.
Step 6
Butter the bottom of a baking dish. Layer tomato sauce, aubergines and mozzarella, repeating in this order until all the ingredients are used. Finish with a layer of tomato sauce and parmesan.
Step 7
Bake for 40 minutes.