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Eggplant Parmigiana

Serves: 2

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  • 500g of Eggplants
  • 700ml of La Corvinia Mashed Tomato
  • 300g of Mozzarella Cheese
  • 100g of grated Parmigiano cheese
  • 1 garlic clove
  • 3 tbsp of La Corvinia extra virgin olive oil
  • 3 eggs
  • 300g Wheat flour
  • vegetable oil for frying

  • Slice your eggplants into 1 inch thick slices. Whisk your eggs with some salt in a large bowl. Put your flour in a plastic bag. Prepare your frying pan with vegetable oil. Add some slices of your eggplants n the bag with the flour and cover them with flour. Shake the excess flour from the eggplants and turn them into the bowl with the whisked eggs Drain the excess eggs and fry them into hot vegetable oil for about 1 minute.
  • Prepare your tomato sauce by putting the purée into a saucepan add the garlic clove cut in half, add the extra virgin olive oil, the salt and let it boil for about 5 minutes.
  • Cut your mozzarella cheese into pieces.
  • Take a Lasagna pan, a deep oven dish, and start assembling the lasagna.
  • Start by putting some tomato sauce in the pan, then make a layer of fried eggplants, add some mozzarella, some tomato sauce, and some grated parmigiana, repeat the layers until you finish all the eggplants. ON the last layer leave the mozzarella out and just add tomato sauce and grated Parmigiano.
  • Put the pan into the oven and let it bake at 180°C for about 30/40 minutes.

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