vegetarisch
glutenvrij
italiaans
diner
seizoensgerecht
Healthy Italian Eggplant Parmigiana
This delicious and healthy version of the classic Italian Eggplant Parmigiana is perfect for a cozy dinner at home. The grilled eggplants, juicy tomatoes, and fresh basil give an authentic Italian flavor, while the mozzarella and Parmesan cheese add a creamy touch to the dish. Don't be intimidated by the ingredient list, it's easier than you think!
Ingredients
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2 large eggplants
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1 onion, finely chopped
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2 cloves of garlic, finely chopped
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1 can of chopped tomatoes (400g)
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200 g mozzarella, sliced
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50 g grated Parmesan cheese
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A handful of fresh basil leaves
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2 tablespoons of olive oil
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Salt and pepper to taste
Instructions
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1
Preheat the oven to 200 degrees Celsius.
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2
Slice the eggplants into thin slices and sprinkle with salt. Let sit for 10 minutes to draw out the excess moisture.
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3
Rinse the eggplant slices and pat them dry. Brush them with a little oil and grill them in a grill pan until soft and lightly caramelized.
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4
Heat the remaining oil in a pan and sauté the onion and garlic until soft. Add the chopped tomatoes and simmer until the sauce has thickened.
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5
In a baking dish, layer some eggplant, then some tomato sauce, a few basil leaves, and a layer of cheese. Repeat until all ingredients are used up, ending with a layer of cheese.
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6
Bake in the oven for 20-25 minutes, or until the cheese is golden brown and bubbly.
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7
Let cool for 5 minutes before serving. Buon appetito!