Classic Eggplant Parmesan

Spaghetti al Limone


  • 800 ml of classic Tomato sauce
  • 1-2 teaspoon of black or green olive paste
  • Three large eggplants, peeled and sliced into 1 cm thick lengthwise slices
  • 100g grated Parmesan cheese
  • 50g organic breadcrumbs 
  • 1 tablespoon of finely diced butter 
  • A dash of olive oil
  • Salt and pepper



Preheat the oven to 250°C.

Salt both sides of the eggplant slices on a large tray or plate, wait 15 minutes. Then, dry the slices with paper towels. Set the oven to the grill function and grill the eggplants for a few minutes being careful not to burn them.

Butter or oil an oven pan (at least 2-3 cm deep) and add a layer of the grilled eggplant slices. Cover with tomato sauce, some grated cheese and a bit of black pepper. Repeat the layers and cover the top fully with tomato sauce, lots of cheese and the organic bread crumbs. Add a dash of black pepper and some finely diced butter.

Reduce the oven temperature to 220°C and place the eggplant parmesan on the middle rack for at least 10 min. Then reduce to 200°C for another 10-15 minutes. Ensure that the surface is nicely browned but not burned.

Some crispy baguette, a summer salad and a good glass of red wine will go well with it.

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