Parmigiana di melanzane

Ingredients (4-6 P)

2-3 eggplants
500 g tomato sauce
1 large clove of garlic
2 tsp oregano
1 bunch basil
3 scoops Mozzarella (approx. 500 g)
100 g Parmesan cheese, grated
olive oil
black pepper


Cut the eggplants into 1 cm thick slices. Salt each slice a little and layer on top of each other on a plate. Leave to stand for 1 hour so that they lose the water.

Peel the garlic clove and chop finely.

Heat 2 tbsp olive oil in a pan, fry the garlic until yellowish, then add the tomato sauce. Season with salt, pepper and oregano. Depending on the size of the pan, reduce the heat for about 30 minutes until the sauce is thick. Stir occasionally and add the plucked basil at the end.

Cut the mozzarella into small cubes. Set aside.

Grill the eggplant slices one after the other in a large coated pan (without oil) from both sides until golden brown. Meanwhile, place the fried slices on a plate until all the eggplants are fried.

Line a fireproof dish with a layer of eggplant slices. Spread some of the tomato sauce on top. Put the chopped mozzarella on top. Next, add another layer of eggplants, tomato sauce, mozzarella, etc. until all the ingredients have been used up. Finally sprinkle with grated Parmesan cheese and bake at 175°C hot air for approx. 35-40 minutes.
Serve lukewarm.

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