Eggplant parmigiana, or parmigiana di melanzane, is an iconic Italian dish from the south of the country, especially common in Campania and Sicily. This indulgent bake layers slices of golden eggplant, a tomato sauce scented with garlic, onion and basil, melting mozzarella and grated parmesan. Everything is baked until the surface turns golden and bubbling, while the layers of eggplant become tender and steeped in Mediterranean flavors. The contrast between the softness of the eggplant, the tang of the tomato and the stretch of the cheese makes for a deeply comforting and flavorful dish. A complete vegetarian meal, eggplant parmigiana is enjoyed both hot and warm, as a main course or a side. A symbol of the generosity of southern Italian cooking, this recipe transforms a humble vegetable into a rich, warming dish that delights everyone at the table. Layered, cheesy and satisfying, it is comfort food at its finest, beloved across Italy and beyond.
Ingredients
- 3 pièce Eggplant
- 600 g Canned Tomatoes
- 250 g Mozzarella
- 80 g Parmesan
- 2 gousse Garlic
- 1 pièce Yellow onion
- 1 botte Basil
- 6 c. à soupe Olive oil
- 1 c. à café Salt
- 1 pincée Pepper
In the kitchen
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Nutrition
Estimated values per 100 g
