Eggplant Parmesan

Receta tradicional italiana de berenjenas horneadas con salsa de tomate, queso parmesano y albahaca

Time: 40 min · Servings: 4 · Calories: 121 kcal

Ingredients

• 150 units onion
• 30 to taste olive oil
• 400 jar of crushed tomatoes
• 5 to taste Salt
• 2 to taste thyme
• 2 to taste Provençal herbs
• 2 to taste black pepper
• 10 clove of garlic
• 600 units eggplant
• 150 g Parmesan cheese
• 15 to taste Basil
• 100 g grated cheese

Method

1. Wash the eggplants, remove the ends, and slice them lengthwise into uniform rounds. Arrange them in a colander, sprinkle with salt, and let them rest to release their bitterness.
2. Finely chop the onion and garlic cloves after carefully peeling them.
3. Pat the eggplant slices dry with paper towels to remove excess moisture and brine.
4. Sauté the onion and garlic in a pan with olive oil until translucent. Add the crushed tomatoes, thyme, Herbes de Provence, pepper, and a pinch of salt, reducing the sauce over low heat.
5. Grill the eggplant slices on a griddle with a drizzle of olive oil until golden brown on both sides.
6. In an oven-safe dish, alternate layers of eggplant, tomato sauce, Parmesan cheese, and shredded cheese, repeating the process until all ingredients are used, and finishing with a generous layer of cheese.
7. Bake until the cheese is melted and golden brown. Garnish with fresh basil leaves before serving.

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