Eggplant Parmigiano

Eggplant Parmigiano

Description of preparation:

This dish is so bright and satisfying that it is not a shame to serve it on a festive table. It is eaten both hot and cold, if, of course, you have some left over. The smell is amazing! If you are a fan of spices, sprinkle the eggplants with dry herbs before baking, and you can add a little garlic. I’m sure that once you try this dish, you’ll keep coming back to this simple eggplant parmigiano recipe. Prepare and enjoy the result!

Prepare all the necessary ingredients to make Eggplant Parmigiano. Wash the eggplants and cut into circles of about 0.7 cm. If you do not like the bitterness of the eggplant, sprinkle the circles with salt and wait 15-20 minutes until the eggplants release juice. Then rinse them with cold water and dry them.

Lightly fry the eggplant slices in vegetable oil.

Wash the tomatoes, make a cross-shaped cut and remove the skin. Cut the peeled tomatoes and mozzarella into slices.

Place in a baking dish one by one – eggplant, cheese, tomatoes. Season with salt and pepper.

Grate the hard cheese. Sprinkle everything with basil and grated cheese.

Bake until golden brown at a temperature of 180-200 degrees. Before serving, garnish with a sprig of basil or sprinkle with the same basil, but finely chopped.

Bon appetit!

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