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.

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

STEP 2: Add tomato passatasaltpepper, 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!

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Pasta Arrabbiata

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