eggplant parmegianna


This is a tasty and "meaty" vegetarian alternative to veal parmegiana.


3 - 4 medium eggplants (aubergines)
olive oil
salt and pepper to taste
3 cloves garlic
1 medium onion
1 small carrot
2 400g chopped tomatoes
1/2 tsp chilli flakes
1 tsp sugar
white wine
dried oregano
1 bunch of fresh parsley
500g fresh white buffalo mozarella (approx 4 balls the size of a fist)


Slice the eggplant, 3 - 4 mm thick slices. Sprinkle with salt and olive oil and leave it to relax.
To make marinara sauce, chop the onion, garlic and carrot finely. Sautee the onion until translucent, add garlic and then the carrot. After a couple of minutes, add chopped tomatoes, salt and pepper to taste, sugar, chilli flakes and about a cup (or more) of white wine.
Let it simmer for about 30 minutes, until the liquid reduces, tomato loses the acidity and the sauce starts to look like pasta sauce.

Heat the non-stick frying pan, add no oil to it. Grill slices of pre-prepared eggplant for a few minutes until nice and browned on both sides, but still juicy inside.
Arrange the eggplant on the bottom of a square oven-proof dish. Pour marinara sauce over it and then place a layer of sliced mozzarella on top.
Sprinkle with fresh oregano and bake in pre-heated oven on 180 - 200 degrees Celsius for about 20 - 30 minutes, until the cheese is melted and golden.,

Remove from the oven and leave to rest for 15 minutes.

Serve with fresh crusty bread, green salad and white wine.

Bon apetit!



  • dalmacija moja inspiracij, 04.09.2010. u 14:50
    lipa reiceta...malo kruva umočit u šug pa žmul vina...da sexy , ma ludilo... dalmacija moja inspiracija

  • annabelle, 04.09.2010. u 15:08
    hehe, e bas mi je drago :)) i je, sugo je bozanstven, a jelo lagano a opet zasitno i pikantno, san snova meni, i ljeti i zimi :D
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