Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 80 min
Yield: 6
Ingredients: 1.2 kg eggplant; 5 tbsp olive oil; 700 ml tomato passata; 2 cloves garlic; 1 tsp dried oregano; 300 g mozzarella; 80 g Parmesan; handful basil leaves; to taste salt and pepper

Roasted eggplant layered with tomato and cheese.

Prep: 20 min
Cook: 60 min
Total: 80 min
Active: 30 min
Serves: 6
Difficulty: Medium
Cuisine: italian

Servings6

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Ingredients

Steps

Salt the eggplant slices and rest 20 minutes, then pat dry.
Heat the oven to 220°C / 425°F. Brush the slices with oil and roast 25 minutes until soft and browned.
Simmer the passata with the garlic, oregano, and salt for 10 minutes.
Drop the oven to 190°C / 375°F. Layer sauce, eggplant, mozzarella, Parmesan, and basil twice over.
Bake 25 minutes until bubbling, then rest 10 minutes.

Salting pulls out water so the finished dish isn't soupy.