Eggplant Parmigiana

Serves 1
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Directions

  1. 1Slice the eggplant into thin pieces.
  2. 2Place the sliced eggplant in a colander.
  3. 3Add oil to a pan.
  4. 4Fry the eggplant slices until golden.
  5. 5Remove the fried eggplant slices from the pan and place them on paper towels to drain excess oil.
  6. 6Finely chop the oregano.
  7. 7Pour tomato passata into a clear baking dish.
  8. 8Add some chopped oregano to the passata.
  9. 9Layer the fried eggplant slices over the passata.
  10. 10Grate Parmesan cheese over the eggplant and passata layer.
  11. 11Grate Pecorino cheese over the eggplant and passata layer.
  12. 12Add a layer of mozzarella cheese on top of the grated cheeses.
  13. 13Add another layer of tomato passata.
  14. 14Add another layer of eggplant slices.
  15. 15Grate more Parmesan and Pecorino cheese over the top layer.
  16. 16Place the baking dish into the oven to bake.
  17. 17Remove the baked eggplant parmigiana from the oven once it's golden and bubbly.

Ingredients

  • Eggplant
  • Olive oil
  • Oregano
  • Tomato passata
  • Parmesan
  • Pecorino
  • Mozzarella

Equipment

knifecolanderpantongspaper towelcutting boardgraterbaking dishoven

Tips

  • Salting eggplant slices draws out bitterness and makes them less spongy, more silky.
  • Ensure the oil is hot enough for frying; if it doesn't sizzle, it's not ready.
  • Dry the eggplant slices before frying to prevent them from disappearing in oil.
  • Don't count the cheese, use generous amounts for flavor.
  • This is eggplant pretending to be better than lasagna, and it might be!