Ingredients

  • breadcrumbs
  • 2 large eggplants
  • 4 Eggs
  • fresh parsley
  • 1 garlic clove
  • 3 tablespoons olive oil / sunflower
  • oregano
  • 2 tablespoons Parmesan
  • pepper
  • a pinch of salt
  • shredded mozzarella
  • 500 ml tomato puree

Ready In 75 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Peel the eggplants, slice them (about 1 cm thick) and season with salt. Set aside for about 20 minutes.Rinse eggplant slices and wipe with a paper towel to absorb all the water.Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 2

  • Place eggplant on baking sheet.
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Step 3

  • Bake at 350 degrees for 20-30 minutes or until golden brown.Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes.At the end add the chopped parsley.Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for 8-10 minutes additional year or until cheese is melted.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 50 minutes

Step 4

  • Serve!