Eggplant Parmigiano Italian style

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to cook eggplant parmigiano? First, prepare the napoli sauce. This is a traditional Italian tomato sauce. It is added to pasta, pizza and other dishes. Prepare the ingredients for its preparation. I took a 400 gram jar of chopped tomatoes and added some water.

2. STEP 2

   

   Peel the onion and cut into small cubes.

3. STEP 3

   

   Peel the garlic and cut into slices.

4. STEP 4

   

   Place the frying pan on low heat. Pour vegetable oil into it. Heat the oil. Place onion and garlic in the pan. Fry them, stirring, for 5 minutes.

5. STEP 5

   

   Add tomatoes to vegetables. Stir. Bring to a boil.

6. STEP 6

   

   Keep the heat low. Simmer the sauce covered for one and a half hours. If it becomes too thick, add a little boiling water. Finally, add salt, sugar and dry spices to the sauce.

7. STEP 7

   

   Then cool the sauce and strain through a large sieve. Measure out 150 grams of eggplant sauce. I still have a little sauce left, about 50 grams.

8. STEP 8

   

   Prepare ingredients for cooking eggplants. Choose large eggplants. Or several small ones. Use mozzarella for pizza, not the kind in the form of balls.

9. STEP 9

   

   Wash the eggplant and dry. Cut into halves. Make deep cuts crosswise across the entire surface. Add some salt. Leave the eggplant for 15 minutes. In this simple way we will rid the vegetable of bitterness, which will go away along with the released juice.

10. STEP 10

    

    Place the eggplant halves in a baking dish. Peel the garlic and cut into slices. Insert the plates into the cuts. Salt the eggplant again, sprinkle it with seasonings and pour plenty of oil over it.

11. STEP 11

    

    Place the pan with the eggplant in the oven preheated to 180°C. Bake it for 30-40 minutes until browned. Check the pulp with a fork - it should be absolutely soft.

12. STEP 12

    

    Cool the eggplants slightly. Use a spoon to scoop out all the pulp, leaving only the “boat” of the skin.

13. STEP 13

    

    Cut the pulp into large cubes.

14. STEP 14

    

    Grate Parmesan on a fine grater.

15. STEP 15

    

    Mozzarella - on a large one.

16. STEP 16

    

    Stir in eggplant pulp, mozzarella and napoli sauce. Save a little sauce for serving.

17. STEP 17

    

    Fill the eggplant boats with the resulting minced meat. Top them generously with Parmesan. Leave some Parmesan cheese.

18. STEP 18

    

    Place the pan with the eggplant parmigiano in the oven at 180°C for 5-10 minutes until the cheese has melted. When serving, pour a little sauce onto a plate and place the eggplant on top. Sprinkle the remaining Parmesan cheese on top.

Comments on the recipe

LidaLidochka

27.12.2023

4.7

The combination of products is just super! You can make such a dish from eggplants with tomatoes and cheese, I recommend it.

glavbyx

27.12.2023

4.6

Thanks for the delicious Italian tomato and eggplant dish. Very tasty and unusual.