Easy Parmesan Eggplant

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Easy Parmesan Eggplant

Easy Parmesan Eggplant

Number of people

1 eggplant per person

300 g grated parmesan cheese

500 ml tomato sauce

Ground pepper, spices for spaghetti



Olive oil

1 egg yolk

Grated Gruyère cheese

Preparation: 45 min
Cooking time: 30 min
Step 1
Cut the aubergines into slices, coat them with beaten egg and flour.
Step 2
Grill them in olive oil by turning them over. When they are golden on both sides, place them on absorbent paper.
Step 3
In a gratin dish, place a layer of aubergines on top and cover with tomato sauce.
Step 4
Sprinkle with parmesan cheese and repeat for each layer. Finish the last layer with gruyère cheese and put it in the grill for 15 minutes, then in the oven for 15 minutes.
Step 5
Serve this dish with meat or chicken.
Author's note
[NDChef Purists prefer to cut aubergine lengthwise rather than in slices. Similarly, the original recipe would have them not rolled in egg and flour, but simply fried plain.]

I add my grain of salt

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