Our Smart Green Cookbook

Eggplant Parmigiana

Prep time: 30 min | Total time: 60 min |

Additional soaking time: 1 hours

Conservation: 3 days |

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Allergens:

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Slice the eggplant into thin, even rounds and place them in a colander, lightly sprinkling each layer with salt.

Let them sit for about an hour.

While waiting, warm the olive oil in a pan over medium heat

Sauté the onion until it turns soft and translucent.

Pour in the tomato passata, stirring gently, and add basil, salt and pepper leaves

Let simmer for 10-15 minutes until it thickens slightly.

Rinse the eggplant thoroughly under cold water to remove the excess salt, then pat them completely dry with a clean towel or paper towels.

Lightly dust each slice with flour, shaking off any excess.

In a large pan, heat sunflower oil until shimmering, then fry the eggplant slices for a few seconds on each side.

Transfer them to a plate lined with paper towels to drain any excess oil.

Preheat the oven to 180°C (350°F).

Spread a thin layer of tomato sauce over the bottom of an 11x8 inch baking dish to prevent sticking.

Put a layer of fried eggplant slices, followed by a scattering of freshly grated Parmesan and small cubes of mozzarella.

Season lightly with black pepper and spoon over a bit more tomato sauce.

Continue layering.

For the final layer, spread the remaining tomato sauce generously over the top and finish with a coating of Parmesan and mozzarella.

Cover the dish loosely with foil and bake for 20 minutes.

Remove the foil and bake for an additional 20 minutes.

Let the dish rest for 5 minutes to settle before serving.