Parmigiana di melanzane (Eggplant Parmesan)

Step 1/9

• ½ onion
• rosemary
• basil
• rosemary

• knife
• cutting board

Chop onion & garlic and chop basil & rosemary.

Step 2/9

• 1½ eggplants
• 250 g mozzarella cheese

• knife
• cutting board

Cut the eggplant into very thin slices and the mozzarella into thick slices.

Step 3/9

• frying pan

Heat olive oil and fry onion and garlic for 1-2 minutes.

Step 4/9

• Pfanne

Add tomato paste and let it cook.

Step 5/9

• 375 g canned crushed tomatoes
• dried thyme
• dried oregano

Add canned tomatoes and season well with salt, pepper, oregano, and thyme.

Step 6/9

Fry eggplant slices in olive oil.

Step 7/9

• Ofen

Preheat oven to 180°C.

Step 8/9

• Ofenfeste Form

Start the layering with the eggplants, then the mozzarella, the tomato sauce and continue as with a lasagne, on the last layer the parmesan.

Step 9/9

• cooking spoon

Put the Parmigiana in the oven for 20 min.

Enjoy your meal!