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Eggplant Parmigiana With Mozzarella

By chef Gulasch

Delicious and easy recipe for parmigiana, an Italian dish of eggplant, tomato sauce, mozzarella and Parmesan. This recipe is ideal for a family dinner or a special occasion.

37 min
Medium

7 min prep · 30 min cook

Eggplant Parmigiana With Mozzarella
459 kcal · per serving
Protein 17g Carbs 22g Fat 33g
Ingredients

What you will need

7 items · serves 1
  • Eggplant / Aubergine 0.5 pcs
  • Mozzarella 0.5 pcs
  • Pasta Sauce 100 g
  • Italian Hard Cheese 0.5 tbsp
  • Rice flour 1 tbsp
  • Vegetable oil 50 ml
  • Basil 0.25 pcs

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Method

Steps to cook

6 steps · 30 min cook

  1. Prepare the ingredients and preheat the oven. This is what awaits on your plate – layered eggplant with tomato sauce and melted cheese 🍆🧀🍅 Prepare all the ingredients and preheat the oven to 170 °C.

  2. Slice the mozzarella. Slice the mozzarella into thin slices.

  3. Slice the eggplant. Slice the eggplant into thin slices (about 0.5 cm thick).

  4. Coat and fry the eggplant. Lightly coat the eggplant slices in rice flour. Heat enough sunflower oil in a pan over medium-high heat and fry the eggplant 2–3 minutes on each side until golden. Let the finished slices drain on paper towels.

  5. Layer and bake. In a baking dish, layer eggplant, sauce, basil leaves and slices of mozzarella. Repeat until the dish is full. Finish the top layer with sauce and sprinkle with grated Parmesan. Bake in the preheated oven at 170 °C for about 30 minutes, until the surface is golden and bubbling.

  6. Serve hot. Serve hot, optionally garnished with fresh basil and sprinkled with additional Parmesan 🌿🧀

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