Baked Eggplant Parmigiana Recipe

About this recipe

A hearty and flavorful baked eggplant dish layered with cheese and rich tomato sauce, perfect for a satisfying dinner. This vegetarian recipe is ideal for those seeking a comforting yet simple meal solution.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
• - Parmesan Cheese | The Artisan Smokehouse
• - Petti Delicato Extra Fine Passata
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Peel the eggplant and slice it into 1/4-inch thick rounds.
3. 3. Crack the egg into a bowl and whisk it until smooth. Dip each eggplant slice into the egg, ensuring it is fully coated.
4. 4. Heat a skillet over medium heat and lightly fry the egg-coated eggplant slices until golden on both sides. Drain them on paper towels to remove excess oil.
5. 5. In a baking dish, layer the fried eggplant slices, sprinkle a generous amount of parmesan cheese, and spread a layer of passata. Repeat the layers until all ingredients are used, ensuring the top layer is covered with sauce.
6. 6. Sprinkle a final layer of parmesan cheese on top and bake in the preheated oven for 1 hour, or until the dish is bubbling and the cheese is golden.
7. 7. Remove from the oven, let it cool slightly, and serve hot. Cut into portions like a cake for easy serving.