Authentic home cooking from Italy, with US measurements. Originally published on Cookpad Italy as Parmigiana di melanzane non fritte
Eggplant Parmigiana (Not Fried)
Antonella93 @AntoDN93
Eggplant Parmigiana (Not Fried)
Open in Cookpad AppSteps
- 1
In a pot, cook the tomato purée for 15 minutes.
- 2
Meanwhile, slice the eggplant and bake at 350°F (180°C) for 15 minutes.
- 3
In a baking dish, spread a little tomato sauce and make a layer of eggplant. Add diced mozzarella, grated Parmesan, and more tomato sauce. Continue layering until all ingredients are used.
- 4
Bake at 400°F (200°C) for 30 minutes.
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