Eggplant parmigiana in a pan: the unique dish of the Neapolitan tradition without frying!

published on 11 June, 2022 at 21:55

INGREDIENTS

1kg of eggplant
Extra virgin olive oil
Salt
700g (3 cups) of tomato sauce
100g (1 cup) of parmesan
400g of mozzarella

METHOD

Wash and cut eggplants into slices. Transfer them to the grill pan and grill them on both sides.
Pour the extra virgin olive oil into a pan (26 pan size) and start arranging the grilled eggplants as a first layer.
Pour tomato sauce to cover them, then sprinkle with parmesan cheese and at the end with mozzarella slices. Pour over the extra virgin olive oil. Continue with all ingredients and arrange two more layers.
Cover with the lid and cook for 20 minutes. After time has elapsed remove the lid and cook for 10 more minutes.

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