Eggplant and tomato parmigiana

Eggplant and tomato parmigiana

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Here is a tasty winter dinner idea and with only a few ingredients, it is budget-friendly too.

The ingredient of Eggplant and tomato parmigiana

  1. 4 (1.5kg) eggplant, thinly sliced
  2. 1 cup olive oil, for brushing
  3. 700g jar Italian tomato sauce
  4. 1 bunch basil, leaves torn
  5. 500g mozzarella cheese, grated
  6. 1 cup finely grated parmesan cheese

The instruction how to make Eggplant and tomato parmigiana

  1. Preheat barbecue or chargrill to mediumhigh. Brush eggplant slices with oil. Cook for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining eggplant and oil.
  2. Preheat oven to 180u00b0C. Lightly grease a 6cm deep, 22cm x 22cm (9-cup) square ovenproof dish. Layer a quarter of the eggplant over the base of dish. Spoon over a third of the tomato sauce and basil. Sprinkle over a quarter of the mozzarella. Repeat layers twice. Top with remaining eggplant. Combine remaining cheeses and sprinkle over eggplant.
  3. Bake for 30 minutes or until golden. Slice and serve hot with focaccia (see related recipe).

Nutritions of Eggplant and tomato parmigiana

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calories: https://schema.org
calories: NutritionInformation

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