PARMIGIANA

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Eggplant Parmigiana is one of the tastiest eggplant dishes ever. Its simplicity of ingredients, and creamy texture will make you fall in love with this delicious meal.

[{"selector":"#anim-3ca87a01-c88c-49ca-a93d-4b876c0d4d10","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3ad24ef1-07b1-4ec5-8e89-155cfbab66fa","keyframes":{"transform":["translate3d(-106.80628%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d13be8d8-a05e-437e-aab8-ccb13104c108","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-29d6de99-4812-42f2-83d9-12f548d0a1fa","keyframes":{"transform":["translate3d(-107.10383%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get to recipe

STEP 1: Fry finely chopped onion and garlic in oil for 3 minutes.

[{"selector":"#anim-6de22a10-e90c-4d3e-9547-46a066ede19a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-37b6c7f1-ace1-4792-8c78-e102faab27d9","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 2: Add tomato passata, salt, pepper, and simmer on medium heat for 30 minutes.

[{"selector":"#anim-9d9618f0-bb01-4a61-989d-43b5631f826d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7555036a-878b-4adf-a26b-90062c76f6f3","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 3: Wash the eggplants and remove the stems. Cut the eggplants into ⅕ inch slices.

[{"selector":"#anim-3dd48881-8def-4c7a-b522-293cd485affd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c8c1aa6-f86d-4ca6-a695-5543eb3e70dc","keyframes":{"transform":["translate3d(-111.97605%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 4: Bake at 430°F for about 25-30 mins, until the eggplant slices are slightly golden brown on top.

[{"selector":"#anim-b3978fe9-312e-4814-9737-c911601f6089","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3022a31a-4ad7-427b-948e-e1e5f854cbf6","keyframes":{"transform":["translate3d(-115.75562%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 5: Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).

[{"selector":"#anim-4d9caf8f-0b25-4a32-a354-c820cf9a4b71","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a939eee7-13b8-47e2-bc40-d757b4dc69d6","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 6: Add the first layer of eggplant slices. No overlapping.

[{"selector":"#anim-85c238cd-49bf-4d86-a605-a29286777b93","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8ae72020-f233-49e5-b767-f76821cb4c0d","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 7: Cover with a ladleful of tomato sauce and spread it with a spoon.

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STEP 8: Drizzle with parmesan cheese, a sprinkle of mozzarella cheese, and basil leaves.

[{"selector":"#anim-3dfd46aa-64f8-4259-b08e-511c4a5c31bc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be2607d3-7b84-41fe-a4e1-83187c168c97","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 9: Bake at 350°F for 30 minutes.

[{"selector":"#anim-2435a61a-aabc-4258-a3b9-1ad9494af4ea","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b1ff6a31-5edf-41f1-845b-2d3e8a3d78d2","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

SERVE: with a side salad as a vegetarian dinner.

[{"selector":"#anim-01ac6d74-f766-4c3e-acdf-83ecfcbefafe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58714bf3-32d3-452a-b632-a3ab68ccb9db","keyframes":{"transform":["translate3d(-106.5934%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

TIP: you can make a vegan version by following the steps on our blog!

[{"selector":"#anim-47e49b48-2e3b-4eb2-b2ba-90c3fec496a1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d3fa397b-fd5f-4e3a-bc88-bd58ba6e53d1","keyframes":{"transform":["translate3d(-113.99417%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

GET THE RECIPE BY CLICKING THE BUTTON BELOW

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PARMIGIANA

THEPLANTBASEDSCHOOL.COM

Eggplant Parmigiana is one of the tastiest eggplant dishes ever. Its simplicity of ingredients, and creamy texture will make you fall in love with this delicious meal.

THEPLANTBASEDSCHOOL.COM

STEP 1: Fry finely chopped onion and garlic in oil for 3 minutes.

STEP 2: Add tomato passata, salt, pepper, and simmer on medium heat for 30 minutes.

STEP 3: Wash the eggplants and remove the stems. Cut the eggplants into ⅕ inch slices.

STEP 4: Bake at 430°F for about 25-30 mins, until the eggplant slices are slightly golden brown on top.

STEP 5: Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).

STEP 6: Add the first layer of eggplant slices. No overlapping.

STEP 7: Cover with a ladleful of tomato sauce and spread it with a spoon.

STEP 8: Drizzle with parmesan cheese, a sprinkle of mozzarella cheese, and basil leaves.

STEP 9: Bake at 350°F for 30 minutes.

SERVE: with a side salad as a vegetarian dinner.

TIP: you can make a vegan version by following the steps on our blog!

GET THE RECIPE BY CLICKING THE BUTTON BELOW

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THEPLANTBASEDSCHOOL.COM