Main course

Eggplant Parmigiana

A dish featuring roasted eggplant, concentrated tomato sauce, well-drained mozzarella, Parmesan, and basil.

What you’ll need

• eggplants: 1200 g
• tomato passata: 700 g
• mozzarella: 300 g
• Parmesan: 120 g
• olive oil: 60 ml
• basil: 15 g
• salt: 12 g
• garlic: 10 g

How to make it

1. Slice the eggplants lengthwise into 7-8 mm slabs, sprinkle with 8 g salt, and drain in a colander for 25 minutes. Rinse briefly and dry very thoroughly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.