Eggplant Parmesan Recipe
cherry tomato sauce, pesto, mozzarella, provolone piccante, chili, basil
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Ingredients
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Sauce
Eggplant
Cheese and Pesto
Garnish
Method
Prepare the Sauce
- 1
Make the Cherry Tomato Sauce
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add halved cherry tomatoes, salt, and black pepper. Cook for about 15-20 minutes until the tomatoes break down and form a sauce. Stir in fresh basil leaves and remove from heat.
Prepare the Eggplant
- 2
Slice and Salt the Eggplant
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 3
Cook the Eggplant
In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Add the eggplant slices in batches, cooking until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Assemble the Dish
- 4
Layer the Ingredients
In a baking dish, start with a layer of cherry tomato sauce. Follow with a layer of eggplant slices, then add a layer of mozzarella cheese, a layer of provolone piccante cheese, and a layer of pesto sauce. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- 5
Bake the Eggplant Parmesan
Preheat the oven to 180°C (350°F). Bake the assembled Eggplant Parmesan for 30-35 minutes, or until the cheese is bubbly and golden brown.
Serve
- 6
Garnish and Serve
Once baked, remove from the oven and let it cool for 10 minutes. Garnish with fresh basil leaves and chili flakes. Cut into squares and serve warm.