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🍽️ Baked Eggplants with Parmesan

327 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the eggplants thoroughly under running water.
  2. 2. Cut off the hard ends on both sides of the eggplants.
  3. 3. Slice the eggplants into rounds about 1 cm thick.
  4. 4. Sprinkle the slices generously with salt.
  5. 5. Let the salted slices sit for 30 minutes.
  6. 6. Rinse the eggplant slices under cold water to remove the salt.
  7. 7. Dry the slices carefully with a kitchen towel.
  8. 8. Heat some oil in a large pan.
  9. 9. Fry the eggplant slices on both sides for 2 to 3 minutes each until golden brown.
  10. 10. Season the fried slices with salt and pepper.
  11. 11. Remove the eggplants from the pan and set them aside.
  12. 12. Peel the garlic and dice it finely.
  13. 13. Sauté the garlic briefly in hot oil.
  14. 14. Deglaze the pan with the wine.
  15. 15. Let the liquid reduce almost completely.
  16. 16. Add the tomatoes and oregano to the sauce.
  17. 17. Remove the pan from the heat.
  18. 18. Season the sauce with salt, pepper, and sugar.
  19. 19. Slice the mozzarella.
  20. 20. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  21. 21. Grease a baking dish with some oil.
  22. 22. Place a layer of eggplant slices on the bottom of the baking dish.
  23. 23. Spread a portion of the tomato sauce over the eggplants.
  24. 24. Sprinkle some Parmesan over the sauce.
  25. 25. Place another layer of eggplant slices on top.
  26. 26. Repeat the layers until all ingredients are used up.
  27. 27. Add the remaining tomato sauce as the top layer.
  28. 28. Place the mozzarella slices on the sauce.
  29. 29. Sprinkle the dish with the remaining Parmesan.
  30. 30. Bake the dish in the oven for about 30 minutes.
  31. 31. Remove the dish when the surface is golden brown.

Nutrition per serving