RecipesBaked Eggplant with Parmesan
Recipe for Baked Eggplant with Parmesan can serve as a snack, light lunch, or quick dinner. It will delight especially those who love vegetable dishes and vegetarians; however, according to traditional recommendations, meat should be omitted at least once a week, so the recipe for baked eggplant with Parmesan also represents a great opportunity for this step. One common issue with eggplant is that it contains a lot of water and behaves like a sponge, which can turn it into an ephemeral unattractive mass. Therefore, for the recipe for baked eggplant, it is advisable to sweat the eggplant, remove the excess water, and then quickly place it on the grill for a moment. Only then can the eggplant be perfectly baked.
The recipe for baked eggplant with Parmesan can be varied in many ways. Another popular method of baking eggplant is with tomatoes and cheese or with ground meat and mozzarella.
Ingredients (what you need)
1 eggplant
100 ml olive oil
1 clove garlic
50 g Parmesan cheese
300 g canned chopped tomatoes
1 teaspoon salt
2 sprigs fresh oregano
Recipe steps
Wash the large eggplant and cut it into slices about half a centimeter thick. Sprinkle it with salt and place it on a kitchen towel to let excess water drain out. This will take about 15 minutes. Then dry it off.
Now pour oil into a smaller bowl and add a sliced clove of garlic. Use this garlic oil to brush the eggplant. Immediately place it on the grill or a hot grilling pan.
Take a baking dish, pour half of the canned tomatoes on the bottom, layer half of the grilled eggplants, and half of the grated Parmesan cheese on top. Then add the remaining tomatoes, the remaining eggplants, and the rest of the Parmesan.
Preheat the oven to 190 °C. Bake for 20 minutes. Serve with oregano leaves, bread, and for example, white wine.
Additional information about the recipe Baked Eggplant with Parmesan
Baked eggplant with Parmesan is a delicious Italian dish that combines layers of soft eggplant, spicy tomato sauce, and melted cheese. This dish is known as "Parmigiana di Melanzane" and is popular for its rich flavor and simple ingredients. The eggplant is first sliced, salted, and left to rest to remove excess water. It is then coated in flour and fried or baked. Next, layers are added with cheese, tomato sauce, and basil. The result is baked in the oven to meld the flavors together and create a crispy crust on the surface.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
