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Parmigiana, an Italian vegetarian appetizer with a lot of flavor! We prepare it mostly as an appetizer, but the day after we eat the leftovers as lunch!



Eggplants 3
Tomato sauce 1x our basic homemade sauce (use 3 cans)
Parmesan cheese 120 gr
Olive oil  
Fresh basil 10 leaves

Preparation Process

Cut the eggplant in slices and put salt on top. Let them dry for around 10 minutes and clean them afterwards.

Prepare our homemade tomato sauce recipe and let it simmer for a while.

Fry the eggplant slices in a layer of olive oil. When you fried all the eggplants start layering your parmigiana as followed: Sauce, cheese, eggplants. finish with some sauce and cheese and place some fresh basil on top.

Put it in the oven for 30 minutes with cover and then 15 without. 

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