Eggplant Parmesan

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Eggplant Layers
  • Eggplant : 2 large
  • Salt : 1 teaspoon
  • Olive Oil : 1/4 cup
• Tomato Sauce
  • Canned Crushed Tomatoes : 28 ounces
  • Garlic : 2 cloves
  • Dried Oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
• Cheese Layers
  • Mozzarella Cheese (shredded) : 1 pound
  • Parmesan Cheese (grated) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Slice the eggplant into 1/4-inch rounds. Sprinkle with salt and let sit for 30 minutes to remove excess moisture.
• Rinse the eggplant slices and pat them dry with paper towels.
• Prepare the tomato sauce
• In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• Add crushed tomatoes, oregano, and salt. Simmer for 15-20 minutes.
• Assemble the layers
• In a baking dish, spread a layer of tomato sauce.
• Add a layer of eggplant slices, followed by mozzarella and Parmesan cheese. Repeat the layers.
• Finish with a layer of tomato sauce and cheese on top.
• Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
• Let it rest for 10 minutes before serving.

Tips

• To make the dish lighter, you can bake the eggplant slices instead of frying them.
• Serve the Eggplant Parmesan with a side of pasta or a fresh green salad.

Information

• This dish can be made ahead of time and reheated before serving.
• Leftovers can be stored in the refrigerator for up to 3 days.