Eggplant parmigiana with basil and mozzarella
Baked eggplants with spicy tomato sauce, creamy mozzarella and parmesan - a Mediterranean classic from Italy. Perfectly combined with a fruity Primitivo.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main course, Vegetarian
Cuisine Italian, Mediterranean
Servings 2 People
Calories 620 kcal
- 2 large eggplants
- 250 g Mozzarella best buffalo mozzarella
- 400 g strained tomatoes
- 1 small onion finely diced
- 1 Garlic clove chopped
- 2 Tbsp olive oil
- ½ teaspoon oregano
- 1 Handful of fresh basil
- 40 g Parmesan cheese Freshly grated
- Salt & pepper to taste
- 1 Tbsp flour optional, for dusting the eggplants
Prepare & fry the eggplants:
Cut the eggplants into slices approx. 0.5 cm thick.
Salt lightly and leave to rest for 10 minutes to remove excess liquid. Then pat dry.
Fry in batches in a pan with olive oil until golden brown.
Prepare the tomato sauce:
Heat the olive oil in a pan and sauté the onions and garlic.
Add the tomato puree and oregano.
Simmer for approx. 10 minutes, season with salt and pepper to taste.
Layer & bake the eggplants:
Place a layer of eggplants in a baking dish, cover with tomato sauce.
Top with a layer of mozzarella and some Parmesan cheese.
Repeat this process until all the ingredients have been used.
Sprinkle with Parmesan and bake at 180 °C (top/bottom heat) for approx. 25 minutes.
Recommended side dishes
Fresh ciabatta or focaccia
Rocket salad with lemon dressing
Grilled vegetables (zucchinis, peppers, mushrooms)
Calories: 620kcalCarbohydrates: 45gProtein: 28gFat: 38g
Keyword Basil, Eggplant parmigiana, Italian cuisine, Mozzarella, Primitivo, Vegetarian, Wine & Food Pairing