How to make eggplant parmigiana

Make Eggplant Parmigiana

53
STEPS
INGREDIENTS

Utensils

Utensils

Soften the garlic and onion in the olive oil add carrots tomatoes and wine break down the tomatoes with a wooden spoon. In a pot raise the heat and cook hard for 15 minuets. Then Sprinkle on oregano.

Soften the garlic and onion in the olive oil add carrots tomatoes and wine break down the tomatoes with a wooden spoon. In a pot raise the heat and cook hard for 15 minuets. Then Sprinkle on oregano.

All of the diced ingredients.

All of the diced ingredients.

Continue stirring

Continue stirring

Add sauce

Add sauce

Let the sliced eggplant salt to get rid of the bitter juices.

Let the sliced eggplant salt to get rid of the bitter juices.

Fry the salted eggplant till tender in olive oil the Lay out on kitchen paper.

Fry the salted eggplant till tender in olive oil the Lay out on kitchen paper.

Now layer the eggplant in an oven proof dish and pour sauce and some mozzarella over the eggplant. Then lay down more eggplant and repeat this process till used up all ingredients.

Now layer the eggplant in an oven proof dish and pour sauce and some mozzarella over the eggplant. Then lay down more eggplant and repeat this process till used up all ingredients.

Half way there.

Half way there.

Now put in oven for 1 hour at 160-180c.

Now put in oven for 1 hour at 160-180c.

Final product, serve with green salad. I rate this 8/10

Final product, serve with green salad. I rate this 8/10

  • 3.0 Large cloves of garlic, chopped
  • 1.0 Large onion, diced
  • 3.0Tbsp Olive oil
  • 1.0 Large carrot, diced
  • 800.0g Canned tomatos
  • 5.0Tbsp Masala or brown cherry
  • 1/2kg Obergines, peeled, sliced, salted
  • 250.0g Mozzarella sliced
  • 80.0g Finely grated Parmesan
  • 1.0 Bunch on oregano
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