How to Make Eggplant Parmigiana: The Ultimate Italian Comfort Dish!
Get ready to embark on a culinary journey to the heart of Italy with Eggplant Parmigiana, a lusciously layered dish that combines the meatiness of eggplant with rich cheeses and tangy tomato sauce. No matter the season, this classic recipe is a surefire hit at any dining table. It’s time to master this beloved Italian favourite using your Revolve Oven. Mangiamo! 🍆🧀🍅✨
👉 Pro Tip: Grilling each eggplant slice perfectly is crucial. Aim for that golden caramelisation without letting it burn. Trust us; it makes all the difference! Loving this recipe? Click 👍
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🍴Ingredients:
2 Large Eggplants
17 oz/500ml San Marzano Tomatoes
7.5oz/200g Parmesan Cheese
15oz/300g Mozzarella Cheese
5 Tbsp/75ml Olive Oil
2 Generous handfuls of Fresh Basil
2 Tbsp Sea Salt
👩🍳Instructions:
Preheat your griddle pan in the Revolve oven using the maximum flame.
Slice your eggplants lengthwise into ½ inch thick pieces. Drizzle them with olive oil and season with salt.
Grill each slice for 3-5 minutes, ensuring a rich caramelisation without burning.
Turn off your Revolve to let it cool. Now, let’s layer up!
In your deep dish pan, start with a layer of San Marzano tomatoes, followed by fresh basil leaves.
Place a layer of your grilled eggplant, then sprinkle mozzarella and parmesan.
Repeat! Layer again with tomatoes, basil, mozzarella, eggplant, and parmesan.
Drizzle a bit more olive oil for good measure.
Cook slowly in the Revolve oven set on low flame, covered, for 15-20 minutes. If it bubbles too much, turn off the flame and let it cook in the residual heat for 5 minutes.
For a crisp finish, uncover and grill on max flame for the last 5 minutes until it’s beautifully golden.
Serve with fresh basil leaves.
Delight in the layers of flavour and the satisfaction of creating this timeless Italian dish right in your kitchen!
🌐 Discover more Revolve Oven recipes: www.revolveoven.com
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