Baked Eggplant with Parmesan
Baked eggplant with Parmesan is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggplants
- Salt
- 3 tbsp olive oil
- Pepper
- 1 clove garlic
- 100 ml dry white wine
- 500 g diced tomatoes (canned)
- 1 tsp Dried oregano
- a pinch of sugar
- 120 g mozzarella
- 100 g freshly grated Parmesan
Instructions
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1.
Wash, trim, and slice the eggplants lengthwise into about 1 cm thick slices. Salt them and let them sit in water for about 30 minutes. Then rinse and pat dry with paper towels. In a pan, heat some oil and brown each side of the slices for 2-3 minutes. Season with salt and pepper and remove from the pan.
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2.
Peel and finely chop the garlic. Sauté briefly in hot oil. Deglaze with wine and let it reduce almost completely. Add the tomatoes and oregano, take off the heat, and season with salt, pepper, and sugar. Slice the mozzarella into rounds.
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3.
Preheat the oven to 180°C (350°F) with both lower and upper heating. Lightly grease a baking dish with oil.
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4.
Arrange eggplant slices on the bottom of the dish, spread a little tomato sauce over each layer, sprinkle some Parmesan, and continue layering with more eggplant. Repeat until all ingredients are used. Top the final tomato layer with mozzarella and sprinkle the remaining Parmesan.
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5.
Bake in the oven for about 30 minutes until golden brown.
