Parmigiana

Name: Parmigiana
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 Eggplants; 50 gram Parmesan (Grated); 50 gram Breadcrumbs; 2 Eggs; Olive Oil; 1 Onion; 2 Garlic Cloves; 1 teaspoon Refined Sugar; 50 milliliter White Wine; 2 Cans Diced Tomatoes; Dried Oregano; Basil; 2 Mozzarellas

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Elisakocht

@elisakocht

This recipe is automatically translated for you.

For me, Sunday is the perfect day for cooking – a moment to relax in peace and chop things up at my leisure. That's exactly why this homemade parmigiana really shines! Even though it sounds unusual to some, cooking is my way of relaxing. Since we can't dine at our favorite Italian restaurant right now, I decided to make the parmigiana myself. If you're in a hurry, you'll find that this recipe takes a little time, but it's more than worth the effort.

Information

Overview

Difficulty

Easy

Spiciness

None

Time

Preparation

20 min

Cooking

20 min

Ingredients

Servings

Eggplants

Parmesan (Grated)

50 grams

Breadcrumbs

50 grams

Eggs

Olive Oil

Onion

Garlic Cloves

Refined Sugar

1 teaspoon

White Wine

50 milliliters

Cans Diced Tomatoes

Dried Oregano

Basil

Mozzarellas

Instructions

Prepare the eggplants
- Cut 2 medium eggplants into finger-thick slices.
- First, turn the slices in 2 eggs (beaten) and then in a mixture of 50 g grated Parmesan cheese and 50 g breadcrumbs.
- Fry the breaded eggplant slices in olive oil until golden brown.
Prepare the tomato sauce
- Dice 1 onion and finely chop 2 cloves of garlic.
- Heat some olive oil in a saucepan, add the onions and garlic and sauté until translucent.
- Add 1 tsp of sugar and let it caramelize briefly.
- Deglaze with 50 ml of white wine and let the liquid reduce for about 5 minutes.
- Add 2 cans of chopped tomatoes.
- Season the sauce with dried oregano, basil, salt and pepper.
- Let the sauce simmer for about 10 minutes.
Layer the casserole
- Spread some of the tomato sauce on the bottom of a casserole dish.
- Place a layer of fried eggplant slices on top.
- Cut 2 mozzarella balls into slices and spread them over the eggplants.
- Repeat the layering process: tomato sauce, eggplants and again tomato sauce.
- Finish the casserole with a final layer of mozzarella .
Baking
- Bake the casserole at 200 °C (top/bottom heat) for about 20 minutes, until the mozzarella has melted and is lightly browned.