Eggplant Parmigiana by @jorgelavelar

1h37

6 servings

🍆

4 large

Eggplants

🧀

0.45 kg

Fresh mozzarella

🧀

100 g

Shredded Parmigiano Reggiano

🌿

1 bunch

Fresh basil

🥖

100 g

Breadcrumbs

🌾

120 g

All purpose flour

🫒

1 bottle

Olive oil

🍅

1 bottle

Tomato passata

🍅

1 can

Whole peeled tomatoes

🧄

1

Garlic clove

🧂

1 to taste

Salt

  1. Heat
    • olive oil
    • garlic clove

    Heat a few tablespoons of olive oil with one clove of garlic to infuse the oil.

  2. Add
    • tomato passata
    • whole peeled tomatoes

    Add the tomato passata, one can of crushed whole peeled tomatoes, and a splash of water.

  3. Add
    • fresh basil
    • salt

    Add fresh basil and salt to taste. Let it simmer for 30 minutes.

  4. Slice
    • eggplants
    • salt

    Slice the eggplants and place them in a large strainer with coarse sea salt for 30 minutes.

  5. Pat
    • eggplants

    Pat dry the eggplant.

  6. Fry
    • eggplants
    • all purpose flour
    • olive oil

    Dip the eggplant in flour and fry in olive oil until golden.

  7. Place
    • eggplants
    • olive oil

    Place on paper towels to drain the oil.

  8. Rub
    • olive oil
    • breadcrumbs

    Rub a 13x9 baking tray with olive oil and some breadcrumbs.

  9. Add
    • sauce

    Add a scoop of sauce to the bottom of the tray.

  10. Layer
    • eggplants
    • fresh mozzarella
    • shredded Parmigiano Reggiano

    Layer with eggplant, mozzarella, shaved Parmigiano Reggiano, fresh basil, and sauce. Repeat layers.

  11. Layer
    • sauce
    • shredded Parmigiano Reggiano
    • fresh basil

    For the top layer, add just sauce, Parmigiano, and basil.

  12. Bake

    Bake for 35 minutes at 400°F (200°C).

  13. Broil

    Broil at the end for 2 minutes for a crispy top.

  14. Cool

    Let it sit and cool before serving.

Eggplant Parmigiana by @jorgelavelar

1h37

6 servings

🍆

4 large

Eggplants

🧀

0.45 kg

Fresh mozzarella

🧀

100 g

Shredded Parmigiano Reggiano

🌿

1 bunch

Fresh basil

🥖

100 g

Breadcrumbs

🌾

120 g

All purpose flour

🫒

1 bottle

Olive oil

🍅

1 bottle

Tomato passata

🍅

1 can

Whole peeled tomatoes

🧄

1

Garlic clove

🧂

1 to taste

Salt

Preparation Steps

  1. Step 1/14

    Heat a few tablespoons of olive oil with one clove of garlic to infuse the oil.

    🫒olive oil
    🧄garlic clove

  2. Step 2/14

    Add the tomato passata, one can of crushed whole peeled tomatoes, and a splash of water.

    🍅tomato passata
    🍅whole peeled tomatoes

  3. Step 3/14

    Add fresh basil and salt to taste. Let it simmer for 30 minutes.

    🌿fresh basil
    🧂salt

  4. Step 4/14

    Slice the eggplants and place them in a large strainer with coarse sea salt for 30 minutes.

    🍆eggplants
    🧂salt
    🧺strainer

  5. Step 5/14

    Pat dry the eggplant.

    🍆eggplants
    🧻paper towels

  6. Step 6/14

    Dip the eggplant in flour and fry in olive oil until golden.

    🍆eggplants
    🌾all purpose flour
    🫒olive oil

  7. Step 7/14

    Place on paper towels to drain the oil.

    🍆eggplants
    🧻paper towels

  8. Step 8/14

    Rub a 13x9 baking tray with olive oil and some breadcrumbs.

    🫒olive oil
    🥖breadcrumbs
    🍳baking tray

  9. Step 9/14

    Add a scoop of sauce to the bottom of the tray.

    🥫sauce
    🍳baking tray

  10. Step 10/14

    Layer with eggplant, mozzarella, shaved Parmigiano Reggiano, fresh basil, and sauce. Repeat layers.

    🍆eggplants
    🧀fresh mozzarella
    🧀shredded Parmigiano Reggiano
    🌿fresh basil
    🥫sauce
    🍳baking tray

  11. Step 11/14

    For the top layer, add just sauce, Parmigiano, and basil.

    🥫sauce
    🧀shredded Parmigiano Reggiano
    🌿fresh basil
    🍳baking tray

  12. Step 12/14

    Bake for 35 minutes at 400°F (200°C).

  13. Step 13/14

    Broil at the end for 2 minutes for a crispy top.

  14. Step 14/14

    Let it sit and cool before serving.

Composition

Ingredients

Types

Vegetables, Dairy, Herbs, Grains, Oils, Spices

Ingredients

eggplants, fresh mozzarella, shredded Parmigiano Reggiano, fresh basil, breadcrumbs, all purpose flour, olive oil, tomato passata, whole peeled tomatoes, garlic clove, salt

Allergens

Dairy, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 30g, Fats: 20g

Nutritional Information

Minerals

Calcium: 200mg, Iron: 2mg, Magnesium: 20mg, Potassium: 550mg

Vitamins

Vitamin A: 500IU, Vitamin C: 10mg, Vitamin E: 1.5mg, Vitamin K: 155g

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

37 minutes

Overall

1 hour 37 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

strainer, paper towels, baking tray

Appliances

stove, oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

Italy, Sicily

Various

Aspect

Texture

Crunchy, Soft

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)