-
-
Prep
- 10 min
-
Prep
-
- Total
- 35 min
-
- Serving
- 4 - 6
Eggplant Parmigiana
Featured Product
Mozzarellissima
An award-winning crowd-pleasing cheese. This ultimate cooking cheese is known for its buttery flavour and unparalleled melting qualities. Your homemade baked dishes will never be quite the same.
Ingredients
- 3 eggplants, cut into rounds about 1 cm (1/2 inch) thick or 5 Italian eggplants
- 180 ml (¾ cup) olive oil
- 500 ml (2 cups) tomato sauce
- 12 basil leaves, chopped
- 150 g (1 1/2 cup) Saputo Mozzarellissima Cheese, grated
- 55 g (3/4 cup) Saputo Shredded Parmesan Cheese
- Salt and pepper
Directions
- Preheat oven to 200°C (400 °F).
- Line two baking sheets with parchment paper. Spread the eggplants on the baking sheets and oil them on both sides with a brush. Season with salt and pepper. Bake for 15 minutes or until tender.
- In the bottom of a 23-cm (9-inch) baking dish or pan, spread 125 ml (1/2 cup) of tomato sauce. Place one-third of the eggplant slices. Spread 250 ml (1 cup) of tomato sauce and sprinkle with 4 basil leaves. Spread 50 g (1/2 cup) of the grated Saputo Mozzarellissima cheese and 20 g (1/4 cup) of the Saputo shredded Parmesan cheese. Repeat with remaining ingredients.
- Bake for 25 minutes or until cheese is browned.
You may also like these recipes
Check out these delicious ideas
- Prep
- 40 min
- Total
- 60 min
Lasagna Rolls
- Prep
- 10 min
- Total
- 25 min + pasta cooking time
Butternut Squash Carbonara Pasta
- Prep
- 20 min
- Total
- 1 hr 15 min
