Eggplant parmesan is one of the classics of Italian cuisine. From north to south of Italy they cook this dish in different ways. Although traditionally you should deep fry the eggplants and in some other eggplants should be covered by breadcrumbs, in this recipe, I preferred to grill them in the oven instead. This way, maintaining the good taste, the dish will be lighter and less oily!
Ingredients to serve 3-4 people:
If you are using FRESH MOZZARELLA to avoid it releases lots of liquid during cooking process, I suggest to open them 1 day before and leave them in a clean and dry container in the fridge, during this time they will release their water and are ready for cooking.!
Place casserole in the oven (on the bottom side not in the middle) at 190°C (374°F) for 50 mins
It’s important because it’ll be a bit juicy when comes out of the oven, but no worries, the juice will be absorbed during the 1-hour rest and the flavors mature more.
Buon Appetito 😉