Eggplant Parmesan Recipe
Ingredients · Servings 4
- 2 large eggplants, washed and sliced lengthwise
- 1 can of crushed tomatoes (1/2 liter)
- ½ onion, diced
- 2 cloves of garlic, finely chopped
- 150g of grated mozzarella cheese
- 50g of grated Parmesan cheese
- 1 bola de queso mozzarella
- Provençal breadcrumbs (with herbs)
- Salt, sugar and pepper to taste
- Olive oil
Method · 50 min
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Start with the eggplant slices, sprinkling them with salt and pepper, then lightly brush them with olive oil on both sides, being careful not to use too much. You can use a silicone brush for this. Next, place each slice separately on a baking sheet and bake for about 15 minutes, or until the eggplant is cooked but still firm. Be careful not to overcook the eggplant, as it will be too soft to layer, making the final cake difficult to handle.
- While the eggplants are cooking, we'll take care of the tomato sauce, which is a typical basic Italian tomato sauce, but I'll describe how I make it at home. Place a pot with a little olive oil in the bottom and sauté the onion and garlic. When they are softened (slightly translucent), add the can of crushed tomatoes—or if it was a can of whole tomatoes, give them a quick pulse in a blender. Don't worry too much about the tomatoes being perfectly crushed; personally, I like to leave some small chunks.
- Stir and add a touch of salt and pepper, and if you have a fresh basil leaf and a bay leaf, stir again and adjust the acidity with a pinch of sugar. Let it simmer until it thickens slightly and comes to a boil. Remember to remove the bay leaf and basil leaf once the sauce has cooled. Remove from the heat and let it rest. By this time, the eggplant should be ready; remove it from the oven and set it aside.
- In a small bowl, place the grated mozzarella cheese and add the Provençal breadcrumbs (the ratio of breadcrumbs should be about 3/4 to cheese, meaning not double but not half either), and mix. Slice the ball of mozzarella cheese, and prepare the baking dish by greasing it with a little olive oil.
- Now we'll start assembling the ingredients in the baking dish. First, place a layer of eggplant, then cover with plenty of tomato sauce, then top with sliced mozzarella, and finally sprinkle generously with some of the bread and cheese mixture. Repeat this process for the second layer and cover with grated Parmesan cheese and a couple of pats of butter on top, placing one in each corner, for example, to prevent the top from being too dry. Bake for 20 minutes in a 180°C (350°F) oven, making sure the top browns but doesn't burn. Remove from the oven and it's ready! Serve and enjoy!
- This recipe can also be prepared in advance, overnight or even a whole day, and it turns out fabulous because the ingredients continue to marinate, making it much tastier. If you prepare it this way, then heat it in the oven at 150 degrees Celsius (300 degrees Fahrenheit). If you think it's a little dry on top, you can drizzle it with the following: 1 tablespoon of cream dissolved in water. It will be wonderful because this mixture will moisten the breadcrumbs and cheese, as the eggplant will remain well-hydrated thanks to the tomato.
