ITALIAN EGGPLANT - ''PARMIGIANO''

Eggplant and this time - in the Italian version  -  Eggplant "Parmigiano" or melanzane alla parmigiana - casserole with cheese, eggplant and tomato sauce. Very tasty and the dish is a hot appetizer . 

I would only supplement it with a salad of fresh vegetables.


INGREDIENTS - for 6-8 servings:

For casserole

large eggplant - 3 pcs.
mozzarella cheese - 450 gr
Parmesan or similar cheese - 50 g
salt and pepper to taste

For the sauce

tomatoes in their own juice - 600 grams
garlic - 3 cloves
sugar - 1 tsp
Provencal herbs - 1 tsp
salt 

RECIPE:

We cut eggplants as thinly as possible - along or across. I cut across.

Cooking the sauce. Crumpled tomatoes with the juice put in a saucepan. Add the grated garlic, Provencal herbs, salt and sugar. 

Cook on medium heat for about 10 minutes. 

Grate mozzarella on a coarse grater

Grate Parmesan on a fine grater.

Next, before assembling the casserole, the eggplant is most often fried. I put them raw because when frying, they absorb too much oil.  Divide the chopped eggplant into 4 parts. At the bottom of the form we put a couple of spoons of sauce. Place a quarter of eggplant on the sauce. 

Put a quarter of mozzarella and a third of parmesan.

Put a third of the sauce on the cheese.

Repeat the layers. Sprinkle the last layer of eggplant with the last quarter of mozzarella.

We put in the oven preheated to 190 degrees and bake for 30-35 minutes. We take out of the oven, let stand directly in the form of 10-15 minutes, then cut into portions and serve.