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Eggplant Parmigiana

Vegetarian Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 60 minutes
Energy: 326 kcal / serving

Instructions

  • 1.   Slice the eggplants into thin slices lengthwise and let them drain with coarse salt for 20 minutes.
  • 2.   Meanwhile, in a saucepan, brown the garlic with 2 tablespoons of olive oil and add the wine, crushed tomatoes, and tomato paste. Stir and add water. Season with salt and pepper. Cover and simmer for 45 minutes over low heat.
  • 3.   Cut the mozzarella into cubes.
  • 4.   Once the eggplants have drained well, brown them in a pan with a little olive oil.
  • 5.   As soon as the tomato sauce is ready, arrange the eggplant slices in a gratin dish alternating with mozzarella and tomato sauce. Finish with a layer of eggplants, tomato sauce, and freshly grated Parmesan cheese.
  • 6.   Bake at 210°C (410°F) for 20 minutes and voilà!

Ingredients for servings

  • 1 kg of eggplant
  • 800 g of crushed tomato
  • 2 tablespoon of tomato paste
  • 250 g of mozzarella
  • 2 garlic cloves
  • 1 grated parmesan
  • 1 olive oil
  • 10 cl of red wine
  • 10 cl of water
  • 1 pinch of coarse salt
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    326 kcal
    16 %
  • Fat
    12,26 g
    18 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    23,33 g
    9 %
  • of which sugar
    14,97 g
    17 %
  • Protein
    16,44 g
    33 %
  • Fibers
    11,98 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.