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Eggplant parmigiana




Grated Parmesan cheese

2 spoons

Mozzarella cheese

2 unit

Chili pepper

to taste

Curry powder

to taste


to taste

Ground ginger

to taste


to taste

Black pepper

to taste


1 spoon


2 unit


1 wedge

Cherry tomatoes

1000 grams

Extra virgin olive oil

to taste

second courses from Italy

Eggplant parmigiana

Eggplant parmigiana

vegetarian with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant parmigiana

Plate rich and tasty

Eggplant parmigiana step 1

step 1

Cook the cherry tomatoes in a pot along with a drop of oil, garlic, basil and spices.

Eggplant parmigiana step 2

step 2

Then take the aubergines, slicing them with washers and baking them with a drop of olive oil. Grate the aubergines.

Eggplant parmigiana step 3

step 3

Then prepare the parmigiana by taking a baking pan and alternating layers of eggplant with mozzarella slices, tomato sauce, parmesan cheese and basil until all the ingredients are exhausted.

Eggplant parmigiana step 4

step 4

Bake at 180 ° for 20 minutes.

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