Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggplants, sliced 5mm; 400g crushed tomatoes; 250g fresh mozzarella, sliced; 80g parmesan, grated; 1 handful fresh basil leaves; 3 cloves garlic, crushed; 3 tbsp olive oil; plain flour for dusting; 2 eggs, beaten; vegetable oil for frying

Layers of fried eggplant, tomato sauce and melted mozzarella — Italian comfort food at its finest. Salting the eggplant slices and letting them rest for 30 minutes draws out excess moisture and bitterness before frying.

Total time

95 min

Prep

45 min

Cook

50 min

Difficulty

medium

Cuisine

Italian

vegetarian

Ingredients

2large eggplants, sliced 5mm

400gcrushed tomatoes

250gfresh mozzarella, sliced

80gparmesan, grated

1 handfulfresh basil leaves

3 clovesgarlic, crushed

3 tbspolive oil

plain flourfor dusting

2eggs, beaten

vegetable oilfor frying

Instructions

Salt eggplant slices, rest 30 minutes, pat dry.

Fry garlic in olive oil 1 minute, add tomatoes and basil, simmer 20 minutes.

Dust eggplant in flour, dip in egg, shallow-fry until golden. Drain on paper.

Layer eggplant, tomato sauce, mozzarella and parmesan in a baking dish. Repeat layers.

Bake at 180°C for 30 minutes until bubbling and golden.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

466

Protein

31.7g

Fat

29.7g

Carbs

21.2g

Fiber

8.1g

Sodium

743mg

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