Eggplant and tomato parmigiana

Regardless of whether you've always loved to cook or else you've picked up it like a spare time activity during quarantine, we would venture a guess which you're watching out for new recipes to use out. Afterall, getting creative from your kitchen is a superb and fulfilling way to spend time.

We have gathered most the very most adored , highest rated Eggplant and tomato parmigiana in our site. It is the best of the best!

We've piled up the most useful recipes . They are our loved, commented and rated 5-star recipes out of our big neighborhood, all in one place. These apps, mains, desserts and even more are guaranteed yummy!

How to make Eggplant and tomato parmigiana

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:36
  • Total Time : 0:51

Ingredients

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

Method

  • Step 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.
  • Step 2 Preheat oven to 180°C. 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.
  • Step 3 Bake for 30 minutes or until golden. Slice and serve hot with focaccia (see related recipe).

© Copyright 2020 Get Recipe Book - All Rights Reserved