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Eggplant Parmesan
- Average
- 20 minutes
- 40 minutes
- Average
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
Recipe
Preheat the oven to 200°C.
Cut the aubergines lengthwise, brush them with olive oil and put them in the oven for 20 minutes. Turn them halfway through cooking.
Chop the tomatoes.
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.
Cut the mozzarella into pieces.
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.
Bake for 40 minutes.