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