Description
A comforting Italian classic featuring layers of eggplant, rich tomato sauce, and creamy cheeses baked to perfection.
Ingredients
Scale
- 2 large aubergines (eggplants, around 700g)
- 1.5 lbs pureed tomatoes (700g)
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (250g, cut into cubes)
- 3/4 cup Parmigiano Reggiano cheese (70g, freshly grated)
- 1/2 tbsp olive oil
- Flour (for dusting)
- 1/2 cup sunflower oil (125ml, for frying)
- Salt and pepper (to season)
Instructions
- Prepare the eggplants: Wash and slice into ½-inch thick slices, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Make the tomato sauce: Heat olive oil in a skillet, sauté the diced onion until translucent, then add pureed tomatoes and season. Simmer for 15–20 minutes.
- Fry the eggplants: Heat sunflower oil, dust eggplant slices with flour, fry until golden brown, and place on paper towels.
- Assemble the dish: Layer tomato sauce, fried eggplant, mozzarella, and Parmigiano Reggiano in a baking dish until all ingredients are used.
- Bake: Cover with aluminum foil and bake at 375°F (190°C) for 30 minutes, then remove foil and bake for an additional 15-20 minutes until golden.
- Cool and serve: Let cool for 10 minutes, slice, and enjoy!
Notes
For a lighter version, roast eggplant slices instead of frying.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Italian, Comfort Food, Eggplant, Vegetarian, Bake