Simple Eggplant Parmesan

Name: Simple Eggplant Parmesan
Total time: 50 min
Yield: 3 servings
Ingredients: 2 medium Eggplant; 150 g, torn Mozzarella; 50 g, grated Parmesan; 80 g Breadcrumbs; 700 ml Passata; 2 tsp Dried oregano; 2 cloves, sliced Garlic; 3 tbsp Olive oil

50 minweeknight3 servingsvegetarian

Ingredients

Eggplant2 mediumOn hand
Mozzarella150 g, tornOn hand
Parmesan50 g, gratedOn hand
Breadcrumbs80 gOn hand
Passata700 mloptional
Dried oregano2 tspoptional
Garlic2 cloves, slicedoptional
Olive oil3 tbspoptional

Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.

Steps

1
Heat the oven to 220°C / 425°F.
5 min
2
Cut the eggplant into 1 cm rounds and salt them.
4 min
3
Rinse the rounds, pat dry and toss with the oil and breadcrumbs.
3 min
4
Roast the eggplant rounds until deeply browned underneath.
16 min
5
Simmer the passata with the garlic and oregano briefly.
5 min
6
Layer sauce, eggplant, mozzarella and parmesan in a dish.
4 min
7
Bake until the top browns and bubbles.
10 min
8
Rest a few minutes before serving.
3 min

Cook’s note. Salting draws out bitter juice; skip it only with young, glossy eggplants.

Simple Eggplant Parmesan

Ingredients

Steps

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