Melanzane alla Parmigiana (Eggplant Parmigiana)
A classic Italian dish made with layers of eggplant, rich tomato sauce, melted mozzarella, and Parmesan cheese.
Ingredients
- 3 medium eggplants sliced into rounds
- 3 cups tomato sauce
- 2 cups mozzarella cheese sliced
- 1 cup grated Parmesan cheese
- 1/2 cup olive oil for frying
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Sprinkle eggplant slices with salt and let them sit for 20 minutes to remove excess moisture. Pat dry with a paper towel.
- Heat olive oil in a pan and fry the eggplant slices until golden on both sides. Drain on paper towels.
- Preheat the oven to 190°C (375°F).
- In a baking dish, spread a thin layer of tomato sauce. Add a layer of fried eggplant slices, followed by mozzarella, Parmesan, and a sprinkle of oregano. Repeat layers until all ingredients are used, finishing with Parmesan cheese on top.
- Bake for 30-40 minutes until the top is golden and bubbling. Let it cool for 10 minutes before serving.
NUTRITION FACTS (Per Serving)
Calories: 350 kcal
Carbohydrates: 14 g
Fat: 25 g
Protein: 15 g