Aubergine al parmigiano

Classic Italian

Ingredients

  • 2 Eggplants (big ones)
  • 2 Tomatoes
  • 2 Mozzarella
  • Parmesan
  • Basil
  • Passata
  • Olive Oil
  • Salt
  • Pepper

Servings

2 portions

Preparation

30 minutes

Cooking

30 minutes

Steps

  1. Slice up the eggplant.
  2. Put salt on both sides and leave it for at least one hour in a colander to release all the excess water.
  3. Add olive oil to a large pan on medium heat.
  4. When the oil is hot, add the eggplant.
  5. Meanwhile, cut the tomatoes and mozzarellas in slices, grate the parmesan.
  6. Spread a layer of passata on the bottom of an oven dish.
  7. When the eggplant is brown on both sides, transfer it to the oven dish.
  8. Put a layer of tomatoes, mozzarella and parmesan. Top it off with some basil leaves.
  9. Repeat until all the ingredients are finished. Preferably with some cheese on top.
  10. Put it in the oven for 30 min.
  11. Goes well with pasta :)