Total time · 65 min
Eggplant Parmigiana with Basil
Golden eggplant layers alternate with tomato, mozzarella, and Parmesan in a tender bake.
- Prep
- 25 min
- Cook
- 40 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~351 kcal per serving partial estimate
- Ingredient value
- ~$8.04 partial estimate; 6 of 7 ingredients estimated
Ingredients
- 600 g Eggplants
- 180 g Mozzarella
- 350 g Tomato passata
- 60 g Parmesan
- 12 g Fresh basil
- 50 g Breadcrumbs
- 2 tbsp Olive oil
Directions
- 15 min
Slice and briefly salt the eggplant, then pat dry before browning.
- 39 min
Brown the eggplant slices in the oil in batches, then layer them with passata, mozzarella, Parmesan, and breadcrumbs; bake at 375 °F (190 °C), until the cheese bubbles.
- 11 min
Rest for ten minutes so the layers settle, then finish with basil.