share on

Eggplant parmigiana




Pork mortadella

100 grams

Mozzarella cheese

2 unit

Roman pecorino cheese

20 grams

Grated Parmesan cheese

to taste

Iodized salt

to taste

Sunflower oil, for frying

1 cup

Tomato sauce, without salt

1 liter

Type 00 wheat flour

1 glass


3 unit


3 unit

Extra virgin olive oil

1 spoon


1/4 unit

single courses from Italy - Puglia

Eggplant parmigiana

Eggplant parmigiana

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant parmigiana

Parmesan cheese is a typical dish of the south, what I propose is the barese version. It can be a single dish or served in mini-portions as an appetizer.

Eggplant parmigiana step 1

step 1

Cut the sliced ​​onion and fry with a spoonful of oil in a deep pot, which will contain the liter of sauce.

Eggplant parmigiana step 2

step 2

When the onion begins to garnish, add one liter of sauce, a pinch of salt and cook for 30 minutes (it will be very liquid, in fact the cooking will continue in the oven)

Eggplant parmigiana step 3

step 3

After washing and removing the peel of eggplants and slicing them to 1/2 cm

Eggplant parmigiana step 4

step 4

Soak the eggplant slices with the flour and then with the egg banged

Eggplant parmigiana step 5

step 5

Heat the frying oil in a large frying pan. Once hot, fry the sliced ​​sliced ​​eggplant. When the aubergines are golden, pour the excess oil over the absorbent paper.

Eggplant parmigiana step 6

step 6

In a baking tray, pour a base of tomato sauce with a ladle. Spread a first layer of fried eggplant, mozzarella and mortadella, parmesan cheese and grated roman

Eggplant parmigiana step 7

step 7

Cover with a saucepan and repeat the layers until the end of all eggplant. The last layer will be covered with the remaining sauce and grated Parmesan cheese.

Eggplant parmigiana step 8

step 8

Place in oven at 180 for 40 minutes. Cut the sliced ​​parmesan cheese and serve hot

Loading pic