A delicious and flavorful recipe for eggplant parmesan that layers tender roasted eggplant slices with a rich tomato sauce, mozzarella cheese, and tangy capers, finished off with a sprinkle of parmesan and oregano. Perfect for a hearty and satisfying meal.
- 3 eggplants
- 1 carrot
- 1 celery stalk
- 1 onion
- kilogram of crushed tomatoes
- 1 bay leaf
- 50 grams of capers
- 100 grams of parmesan cheese
- 200 grams of shredded mozzarella cheese
- oregano
- olive oil
- cup of white wine
- salt
- pepper
Cut the vegetables: Wash and peel the carrot and onion, then chop them into small squares along with the celery stalk.
Prepare the sauce: Heat 2 tablespoons of olive oil in a deep pot, add the bay leaf and chopped vegetables, and saut for a few minutes. Pour in the white wine and let it reduce. Season with salt and pepper, then add the crushed tomatoes. Simmer over low heat for 30 minutes, stirring occasionally. Set aside. Preheat the oven to 180C.
Roast the eggplants: Trim the ends of the eggplants and slice the remaining part into cm thick slices. Place the slices on a baking tray, sprinkle them with salt, and roast for 5 minutes on each side in the preheated oven at 180C.
Layer the ingredients: Spread a layer of tomato sauce on the bottom of a baking dish, then cover with a layer of eggplant slices. Repeat with more tomato sauce, shredded mozzarella, and some capers. Continue layering until all the eggplant slices are used.
Bake and serve: Top the dish with the remaining tomato sauce, grated parmesan cheese, and a sprinkle of oregano. Bake for 25 minutes at 180C, then let it rest for 5 minutes before serving.