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Eggplant parmesan

Eggplant parmesan

Servings: 3 

note: This dish is probably the most famous among the dishes that come from Naples.


  • 1 medium eggplant, in 2 cm slices
  • Salt and pepper
  • Extra virgin olive oil
  • 1 cup tomato sauce
  • 1 bunch of fresh basil
  • ⅓ cup low protein cheese


1. Preheat the oven to ( 350°F) or (180°C).

2. we place the eggplant slices in a colander, sprinkle with salt and let stand for 30 minutes. Rinse and pat dry.

3. Heat the oil in a frying pan and fry a few eggplants at a time over medium heat for a few minutes. Season with salt and pepper.

4. Spread half of the tomato sauce on the bottom of a small baking dish. Cover with a layer of eggplant and a layer of basil.

5. Continue with another layer of eggplant, and finish with the rest of the tomato sauce.

6. Sprinkle with low protein cheese and bake for 20-25 minutes.

7. Finish with a drizzle of extra-virgin olive oil and lots of fresh basil.

8. Serve with a green salad.


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