Eggplant Parmesan

  • Average
  • 20 minutes
  • 40 minutes
  • Average
The eggplants, tender emissaries from Italy, dance with the sweet tomato, the melting mozzarella, the fragrant basil. A divinely parmesan gratin.




  • 6 eggplants
  • 1kg ripe tomatoes
  • 2 teaspoons of sugar
  • 4 mozzarellas
  • 1 onion
  • 1 garlic clove
  • Basil
  • Olive oil
  • Salt, pepper
  • Parmesan


Stage 1

Preheat the oven to 200°C.

Stage 2

Cut the eggplants lengthwise, brush them with olive oil and put them in the oven for 20 minutes. Turn them halfway through cooking.

Stage 3

Chop the tomatoes.

Stage 4

Meanwhile, finely chop the onion and garlic. Brown them with a little olive oil. Add the tomatoes, sugar, basil leaves, salt and pepper. Let it simmer.

Stage 5

Cut the mozzarella into pieces.

Stage 6

Butter the bottom of a baking dish. Layer with tomato sauce, eggplant and mozzarella, repeating in this order until all ingredients are used. Finish with a layer of tomato sauce and parmesan.

Stage 7

Bake for 40 minutes.

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