Eggplant Parmigiana
Eggplant provides fiber and a tender vegetable base, while mozzarella and Parmesan add protein, calcium, and a rich savory taste. Baking brings the tomato sauce, cheese, and soft eggplant layers together into a satisfying casserole.
Making the tomato sauce
Dice the onion (100 g) and gently fry it in olive oil (20 g). Add the tomato paste (1000 g), table salt (5 g), a little water, and the basil leaves (10 g). Simmer the sauce over low heat for 30–45 minutes until smooth and aromatic.
Preparing the eggplant and assembling
Slice the eggplant (1700 g) lengthwise into 4–5 mm slices. Fry the slices in batches in olive oil (100 g) until tender, then transfer them to paper towels. Cut the mozzarella (500 g) into cubes and let the excess whey drain.
Layer the eggplant in a baking dish, spread over some tomato sauce, mozzarella, and parmesan (150 g), then add basil. Repeat the layers until the ingredients are used, finishing with sauce and the remaining cheese. Bake at 200°C for about 30 minutes, then let the dish stand for 15–20 minutes before serving.
Add the black pepper (1 g) to the sauce or between the layers to taste.
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