Baked Parmigiana

  • recipe

    Main Meal
    Baked Parmigiana

    recipe

    Sandy's Kitchen

Servings4
Dish TypeMain Meal
Prep Time120
Cook Time0
INGREDIENTS Total items( 18 )
  • recipe Eggplant By Air Netherlands
    1.5 kg
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe American Garden Plain Bread Crumbs
    0.5 cup
  • recipe Bayara Oregano
    1 tsp
  • recipe Red Onion India
    1 pcs
  • recipe Tomato UAE
    500 g
  • recipe Sis Brown Sugar
    1 tsp
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Jenan White Eggs 15s Large
    3 pcs
  • recipe Al Baker Plain Flour
    0.34 cup
  • recipe American Heritage Grated Parmesan
    1 cup
  • recipe RS Pure Olive Oil
    2 tbsp
  • recipe Barilla Pasta Collezione Egg
    500 g
  • recipe Lorena Balsamic Vinegar
    1 tbsp
  • recipe Fresh Basil
    2 tbsp
  • recipe Puck Shredded Mozzarella Cheese
    250 g
  • recipe Cirio Tomato Paste Passata
    4 cups
  • recipe Garlic China
    3 cloves

How to Make

  • Cut the eggplants lengthwise, about 1.5 cm in width. Sprinkle salt on both sides and leave for 1 hour
  • Mix the breadcrumbs with half a cup of the parmesan and the dried oregano. Set aside
  • Finely chop the onion, mash the garlic and chop the tomatoes. Also set aside
  • Pat the eggplant dry and coat each slice with flour, then beaten egg, then the breadcrumbs-Parmesan-oregano mix
  • Bake them in a preheated oven at 180 deg. C for about 40 minutes, turning them halfway through
  • While the eggplant is in the oven, start by frying the onion in olive oil and seasoning it with salt and pepper. Let the onion cook really well.
  • Then continue gradually adding the mashed garlic, fresh tomatoes. Let it cook on medium high until it starts to look like a sauce, for about 15 minutes.
  • Then cook on low heat for 15-20 minutes, adding the passata, vinegar, sugar, and finishing it off with fresh basil. Taste it and adjust the salt if needed
  • Layer everything in a large oven dish, starting with the tomato sauce on the bottom.
  • Then repeating: eggplant, tomato sauce, cheeses (Parmesan and Mozzarella) for about 3-4 layers and top with the remaining cheese.
  • Bake at 180 deg. C. for 25 minutes or until the top is crispy and golden.
  • Note on the cheese: the best cheese to use is fresh Mozzarella, sliced thinly. But if you like can substitute with grated cheese and the result will stil be awesome.