Eggplant parmesan
Difficulty: Medium
Time: 60 min. preparation time, 30 min. baking time
Nutrition: Calories ca 265 / Protein 17g / Carbohydr. 11g / Fat 16g
Ingredients (8 servings)
| 3 | eggplants |
| 750 g | canned tomatoes (diced) |
| 500 g | mozzarella |
| 100 g | Parmesan (grated) |
| 1 | onion (white) |
| 1 clove | garlic |
| 1 tbsp | rosemary |
| 6 tbsp | basil |
| 2 tsp | oregano (dried) |
| 2 tsp | thyme (dried) |
| 1 tbsp | tomato paste |
| olive oil | |
| salt | |
| pepper |
Utensils
frying pan, large saucepan, baking dish, oven, cutting board, knife
Wine Tip
Primitivo
A dry southern Italian red is an excellent pairing for Eggplant Parmesan. Primitivo’s full body and moderate acidity complete the dish.
Step 1
Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
cutting board, knife
1 onion / 1 clove garlic / 1 tbsp rosemary (fresh) / 6 tbsp basil (fresh) / 2 tsp oregano / 2 tsp thyme / 3 eggplants
Step 2
In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.
large saucepan
1 tbsp tomato paste / olive oil
Step 3
Add tomatoes to saucepan and bring to a simmer.
750 g canned tomatoes
Step 4
Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.
salt / pepper
Step 5
In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
frying pan
Step 6
Cut mozzarella into slices approximately as thin as eggplant.
cutting board, knife
500 g mozzarella
Step 7
In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.
baking dish
Step 8
Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!
oven
100 g Parmesan
