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Eggplant Parmigiana

Category
Lunch
Calories
603.33 kcal
Time
15 minutes
Category
Lunch
Calories
603.33 kcal
Time
15 minutes

Instructions

  • Slice the eggplant longwise into 6 1/2 inch thick steaks, season with salt and let rest for 15 minutes on a paper towel.
  • Preheat the oven to 425F. Slice tomato into 1/4 inch thick slices and mozzarella into 1/2 inch slices.
  • Preheat 12” skillet to a medium high. Panfry eggplant steaks with olive oil from both sides to a golden brown, season them with salt, pepper and garlic.
  • In a baking tin layer eggplant steaks with mozzarella, tomatoes, season each layer with some salt and pepper and end with the eggplant on the top.
  • Top layered eggplants with ground parmesan and bake in the oven for 10 minutes or until the top granites and mozzarella melts.
This is a recipe by
Kirill Olkhovsky
View all my recipes
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