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Eggplant Parmigiana with Mozzarella, Tomato Sauce and Homemade Croutons

Name: Eggplant Parmigiana with Mozzarella, Tomato Sauce and Homemade Croutons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 piece eggplant, sliced into 0.5-1 cm slices; 5 g basil; 0.5 piece onion, peeled and diced; 125 grams mozzarella cheese, drained and shredded; 40 grams Aged Italian grated cheese; 400 grams crushed tomato; 2 pieces ciabatta bread, cut into 2 cm cubes; 12 ml balsamic vinegar; 1 clove garlic, minced; 1 teaspoon sugar; 2 tablespoons flour; olive oil; salt; black pepper; 0.75 g oregano; 0.35 g dried basil; 0.35 g dried thyme; 0.13 g dried rosemary; 0.3 g garlic powder

Delicious eggplant parmigiana with layers of homemade tomato sauce, melting mozzarella and grated aged cheese, topped with crispy ciabatta bread croutons and fresh basil. A comforting and flavorful dish, perfect to enjoy on any occasion.

Servings: 2
Prep: 15 min
Cook: 35 min

Ingredients

1 piece eggplant, sliced into 0.5-1 cm slices
5 g basil
0.5 piece onion, peeled and diced
125 grams mozzarella cheese, drained and shredded
40 grams Aged Italian grated cheese
400 grams crushed tomato
2 pieces ciabatta bread, cut into 2 cm cubes
12 ml balsamic vinegar
1 clove garlic, minced
1 teaspoon sugar
2 tablespoons flour
olive oil
salt
black pepper
0.75 g oregano
0.35 g dried basil
0.35 g dried thyme
0.13 g dried rosemary
0.3 g garlic powder

Instructions

Prepare the vegetables: Preheat the oven to 200 °C. Cut the eggplant into 0.5-1 cm thick slices and place them in a colander with plenty of salt; set aside. Peel the onion and dice it, peel and mince the garlic, and remove the leaves from half of the basil, then cut them into strips.
Cook the sauce: In a pan, heat a splash of oil and sauté the garlic for 1-2 minutes over medium heat. Add the onion and cook for 3-4 minutes. Stir in the balsamic vinegar, crushed tomatoes, Italian seasoning, half of the chopped basil, and the sugar. Season with salt and pepper, cover and simmer for 7-8 minutes until thickened. Transfer to a bowl and set aside.
Coat the eggplant: Pat the slices dry with paper towels to remove excess salt. On a plate, mix the flour with salt and pepper, and dredge the slices until coated.
Cook the eggplant: In the pan, heat a generous splash of oil over high heat. Cook for 3 minutes per side until golden and tender. Transfer to paper towels. Drain and shred the mozzarella. Cut the ciabatta bread into 2 cm cubes, place them in a bowl, add a drizzle of oil, season with salt and pepper, and toss.
Assemble the parmigiana: Spread a thin layer of sauce on the bottom of a baking dish. Place a layer of eggplant, top with more sauce, then add the shredded mozzarella and grated cheese. Repeat two more times using all the sauce, eggplant, and cheese.
Sprinkle the ciabatta cubes over the top layer of sauce and bake for 10-15 minutes until golden. Remove from the oven, serve on plates, and finish with the remaining basil.

Nutrition (per serving)

Calories: 817 kcal
Protein: 32 g
Carbohydrates: 67 g
Fat: 49 g
Fiber: 10 g