Eggplant Parmesan Recipe: Easy Italian Eggplant Parmesan Recipe

Recipe

Brunch

Eggplant Parmesan

Eggplant parmesan recipe by Chef Alfonso Iaccarino from Don Alfonso restaurant in Sorrento: a easy Italian recipe for one of the tastiest vegetable dishes

Ingredients

Eggplant 400 g
Mozzarella 300 g
Basil 20 g
Fresh tomato sauce 200 g
Extra-virgin olive oil To taste
Salt To taste

Info box

Preparation time 40 m
Cooking time 1 h 10 m
Recipe category Brunch
Recipe yield 1
Recipe cuisine Italian

Preparation

Cut the eggplant into round slices around 5-6 cm in diameter and 1 cm thick.

Fry in oil until golden and then salt. Slice the mozzarella into discs 5-6 cm in diameter and 0.5 cm thick.

Alternate the slices of eggplant and mozzarella, slipping a few pieces of sliced basil between each slice, thus forming a kind of tower made from 5 slices of eggplant and 4 slices of mozzarella.

Cook in an oven at 180°C.

Serve on a bed of fresh tomato sauce with a basil leaf garnish.

This recipe is taken from the book "La cucina del cuore" by Alfonso Iaccarino, published by Mondadori