Recipe
Melanzane alla parmigiana
Baked eggplant parmigiana the lighter way: salted, oven-roasted eggplant slices layered with tomato sauce, mozzarella, parmesan and basil — no frying, all the comfort.
- Preparation
- 40 minutes
- Cooking
- 75 minutes
- Total time
- 115 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 445 kcal
- Protein
- 21 g
- Carbohydrates
- 17 g
- Fat
- 32 g
Ingredients
- Eggplant3 kom
- Saltpo ukusu
- Olive oil4 žlice
- Garlic2 čehova
- Canned peeled tomatoes800 g
- Fresh basil20 g
- Fresh mozzarella250 g
- Parmesan80 g
Instructions
- 1
Slice the eggplants lengthwise into 1 cm slices, salt them generously on both sides and leave them in a colander for 30 minutes to release their water.
- 2
Meanwhile, gently cook the sliced garlic in 2 tablespoons of olive oil, add the tomatoes, crush them with a spoon and simmer the sauce for 20 minutes; season with salt.
- 3
Pat the eggplant slices thoroughly dry, brush both sides with the remaining olive oil and lay them on two baking trays.
4 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
