Eggplant Parmigiana
Layers of fried eggplant, tomato sauce, mozzarella, and parmesan baked until bubbly.
- prep 30 min
- cook 45 min
- total 75 min
- serves 6
- intermediate
- vegetarian
- Italy
Ingredients
- 3 large eggplants
- 500 ml tomato sauce
- 250 g mozzarella
- 80 g parmesan
- 2 eggs
- 100 g flour
Steps
- Slice the eggplants, salt and drain 30 minutes.
- Flour and fry eggplant slices until golden.
- Layer in a baking dish: sauce, eggplant, mozzarella, parmesan.
- Repeat layers 3 times, finish with cheese.
- Bake at 180°C for 30 minutes.
≈ 420 kcal · 18 g protein · 30 g carbs · 26 g fat — per serving, estimate