Simple Eggplant Parmigiana. Search for Eggplant Parmesan Recipes Easy. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Place the halves on the lined baking sheet flesh-side up.
Add eggplant slices and reduce heat to medium. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt. Sprinkle with salt on both sides of each slice and. You can have Simple Eggplant Parmigiana using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Simple Eggplant Parmigiana
- You need 1 of eggplant, sliced.
- You need of Olive oil.
- You need 300 g of tin of crushed tomato with basil.
- It's of Parmesan and cheddar grated and mixed together.
- You need of Dried oregano.
Place eggplant in a colander; sprinkle with salt. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Add the tomatoes, tomato paste, honey and lemon-pepper. Eggplant parmigiana is a classic dish of southern Italy and is mostly associated with the cooking style of Naples.
Simple Eggplant Parmigiana step by step
- Preheat oven to 180°C degrees fan forced. Slice the eggplant in 0.5 cm thick slices, heat some olive oil in a pan and fry the slices both sides to slightly browned, transferring onto a paper towel to catch excess oil..
- In a oven proof dish, spread a bit of the tomato sauce at the bottom and top with a layer off the fried eggplant top with more sauce, sprinkle a bit of dried oregano and top with a layer of cheese. Repeat the process until the eggplant is finished, layer it like lasagna. Season each layer with salt & pepper..
- Transfer the dish to the oven and bake for 30 - 35 min until the cheese is melted and golden brown. Serve as a side. Enjoy. 😋.
However, it can easily be found in Calabria and Sicily as well. If you are wondering what eggplant parmigiana is, that may vary region by region. Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Place a layer of eggplant slices in the sauce.