Melanzane Alla Parmigiana (Eggplant Parmesan)

How to make Melanzane Alla Parmigiana (Eggplant Parmesan)

📝 Ingredients

• 2 eggplants
• 2 or 3 tbsp olive oil
• 1 can tomato pulp
• 1 small onion chopped
• Grated mozzarella and parmesan cheese
• Salt & Pepper
• Dried oregano
• Parsley and pine nuts for garnish

👨‍🍳 Instructions

1. 1--- Steps ---
2. 2Cut the eggplants in half lengthwise and score them without piercing the skin.
3. 3Season with S&P and brush lightly with olive oil.
4. 4In a skillet on medium high, brown the eggplants (cut side down) for a few minutes and then place in a preheated oven (cut side up) on 180 degrees for 30 minutes or until they become soft and cooked through.
5. 5Meanwhile, cook the onions in the remaining olive oil until soft.
6. 6Add the tomato sauce with heaping sprinkles of S&P and dried oregano.
7. 7Once the eggplants are done, spread around 2 tbsp of tomato sauce on each half and top generously with mozzarella and parmesan cheese.
8. 8Place in oven 10 more minutes or until cheese starts turning golden.
9. 9Once done, garnish with parsley or fresh herbs and pine nuts and let cool around 10 minutes before serving. Enjoy!