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A delicious dish of Eggplant Parmesan with melted cheese and rich tomato sauce.

How to grow top 7 Eggplant Parmesan

This recipe will guide you through making a delicious classic eggplant parmesan, focusing on the steps to grow eggplants. You will learn to prepare and layer the eggplant with cheese and sauce, then bake it to golden perfection.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplant
  • 800 g canned tomatoes
  • 250 g fresh mozzarella
  • 100 g Parmesan cheese
  • 1 handful basil leaves
  • 4 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • large skillet
  • baking dish
  • knife
  • cutting board
  • paper towels

Method
 

Preparation
  1. Slice the eggplants into 1/4-inch thick rounds, then sprinkle with salt and let them sit for 30 minutes to draw out moisture.
  2. While the eggplant degorges, prepare the tomato sauce by sautéing minced garlic in olive oil, then adding canned tomatoes, basil, salt, and pepper; simmer for 20 minutes.
  3. Pat the eggplant slices dry with paper towels, then brush them with olive oil and pan-fry them in batches until golden brown on both sides.
Assembly and Baking
  1. Preheat your oven to 180°C (350°F) and lightly oil a baking dish.
  2. Spread a thin layer of tomato sauce on the bottom of the baking dish, then layer with eggplant slices, fresh mozzarella, and grated Parmesan cheese.
  3. Repeat the layers until all ingredients are used, finishing with a generous layer of Parmesan cheese on top.
  4. Bake for 30-40 minutes, or until the cheese is bubbly and golden brown.
  5. Let the Eggplant Parmesan rest for 10 minutes before serving, garnished with fresh basil.

Notes

For best results, use fresh, ripe eggplants. You can also grill or bake the eggplant slices instead of frying to reduce oil.