Eggplant parmigiana

eggplant parmigiana

Light version of a classic Italian recipe. Few ingredients, simplicity and a spectacular result define this eggplant parmigiana. Find below the recipe step by step.

  • 10 ounce eggplant
  • 10 ounce ripe tomatoes
  • 2 ounce grated cheese
  • 4 ounce fresh mozzarella
  • Olive oil
  • Basil
  • Salt and ground pepper


  1. Preheat the oven to 300 Fº.
  2. Clean and cut the eggplant into thin slices.
  3. Salt the slices and let them drain for about 30 minutes.
  4. Wash the eggplant slices with water and dry them.
  5. Place the eggplant slices in the oven for about 20 minutes, at 300 Fº.
  6. Clean and peel the tomatoes. Cut in small pieces and cook in the pan with a dash of olive oil. Season it with salt and ground pepper and add some chopped basil.
  7. Cook the tomato for about 20 minutes, stirring well and preventing it from burning. Pass the tomatoes through the blender until obtaining the desired texture.
  8. Remove the eggplant from the oven.
  9. Place a layer of tomato sauce, grated cheese and mozzarella on top of the eggplant slices. Repeat the process successively until finished with the ingredients.
  10. Put the tray back in the oven and let it cook for about 20 minutes at 300 Fº.
  11. After 20 minutes, remove from the oven and ready to enjoy!

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