Eggplant Parmesan

Eggplant Parmesan

40 min
Medium
1 serv.
424 g / 1 serv.

Rating

Average rating:—

Description

Classic Italian appetizer with eggplant, tomato sauce and cheese

  1. Slice the eggplant into 1 cm rounds, salt and leave for 15 minutes, then rinse and pat dry
  2. Fry the eggplant in olive oil on both sides until golden brown
  3. Finely chop the onion and fry until soft
  4. Dice the tomatoes, add to the onion with sugar, salt and pepper, simmer for 10 minutes until thickened
  5. Mince the garlic and add to the sauce at the end
  6. Layer eggplant in a baking dish, top with tomato sauce, sprinkle with Parmesan and add mozzarella
  7. Repeat layers, finishing with cheese
  8. Bake at 180°C for 15-20 minutes until cheese melts
  9. Garnish with fresh basil before serving
395
93 kcal / 100 g
kcal
22.9 g
5.4 g / 100 g
Protein
22.4 g
5.3 g / 100 g
Carbohydrates
24.9 g
5.9 g / 100 g
Fats