Terong Parmigiana

Name: Terong Parmigiana
Cuisine: italian
Ingredients: 2 large eggplants, sliced 0.5 cm thick; 1 tsp salt (for sweating eggplant); 30 ml extra-virgin olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 800 g canned crushed tomatoes; 1 tsp dried oregano; 200 g mozzarella, sliced; 50 g grated Parmigiano-Reggiano; 1 bunch fresh basil leaves, torn

MBG-eligible

Eggplant Parmesan

Terong Parmigiana — Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

2 large eggplants, sliced 0.5 cm thick
1 tsp salt (for sweating eggplant)
30 ml extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
800 g canned crushed tomatoes
1 tsp dried oregano
200 g mozzarella, sliced
50 g grated Parmigiano-Reggiano
1 bunch fresh basil leaves, torn

Instructions

11. Lay eggplant slices on a tray, sprinkle with salt, and let rest 30 minutes to draw out moisture.
22. Rinse the slices, pat dry, and heat olive oil in a skillet; fry eggplant until golden on both sides, then set aside on paper towels.
33. In a saucepan, sauté onion and garlic in a little olive oil until translucent, add crushed tomatoes, oregano, salt, and pepper; simmer 15 minutes.
44. Preheat the oven to 180°C (350°F).
55. In a baking dish, spread a thin layer of tomato sauce, then arrange a layer of fried eggplant, followed by mozzarella slices, a sprinkle of Parmigiano, and some basil; repeat layers, ending with sauce and a final generous topping of Parmigiano.
66. Bake for 30–40 minutes, until the cheese is bubbling and golden brown.
77. Let the dish rest 10 minutes before serving to allow flavors to meld.

Source: llm-generated