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Eggplant Parmigiana (Not Fried)
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Parmigiana di melanzane non fritte
A picture of Eggplant Parmigiana (Not Fried).

Eggplant Parmigiana (Not Fried)

Antonella93
Antonella93 @AntoDN93

Eggplant Parmigiana (Not Fried)

Antonella93
Antonella93 @AntoDN93
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Ingredients

1 hour
Serves 6 servings
  • 2.2 lbseggplant (about 1 kg)
  • 2 1/2 cupstomato purée (about 600 ml)
  • 5 1/3 oz mozzarella cheese (about 150 grams)
  • 1 3/4 oz grated Parmesan cheese (about 50 grams)
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Steps

1 hour
  1. 1

    In a pot, cook the tomato purée for 15 minutes.

  2. 2

    Meanwhile, slice the eggplant and bake at 350°F (180°C) for 15 minutes.

  3. 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. 4

    Bake at 400°F (200°C) for 30 minutes.

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Antonella93
Antonella93 @AntoDN93
Published in the US on September 28, 2025 14:01

Keywords

Mozz Parmesan Tomato Cheese Eggplant

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