Parmigiana Recipe
baked eggplant layered with pomodoro and mozzarella with pesto on focaccia
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Ingredients
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Eggplant Preparation
Pomodoro Sauce
Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil and arrange them in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and tender.
Pomodoro Sauce
- 3
Assembly
- 4
Layer the Ingredients
In a baking dish, spread a layer of pomodoro sauce, then a layer of eggplant, followed by slices of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and a sprinkle of Parmesan cheese on top.
- 5
Bake the Parmigiana
Bake in the preheated oven for 30-35 minutes until the cheese is bubbly and golden.
- 6
Prepare the Focaccia
While the parmigiana is baking, slice the focaccia loaf and spread a layer of pesto on each slice.
- 7
Serve
Once the Parmigiana is done, let it cool for a few minutes. Serve warm with the pesto focaccia on the side.
