Baked eggplant parmigiana (Parmigiana di melanzane al forno) | English version

Welcome to Il Cucinologo! In today’s video, we’ll guide you through the preparation of an iconic Italian dish: baked eggplant parmigiana. A timeless classic that embodies the richness of Mediterranean tradition. The flavorful fried eggplant is layered with aromatic tomato sauce, gooey mozzarella, and grated Parmesan cheese, creating a comforting and hearty dish. Every bite bursts with authentic flavors, as the sweetness of the tomato perfectly complements the savory cheese and the tender texture of the eggplant. Perfect for a Sunday lunch or a dinner with friends, eggplant parmigiana is the epitome of home-cooked cuisine, evoking memories and traditions. Stay with us to discover tips and tricks for preparing a parmigiana that will win everyone over with its irresistible goodness!

### Ingredients
- 3 medium-sized eggplants
- 600 g tomato passata (tomato puree)
- 1 white or yellow onion
- 250 g mozzarella (preferably buffalo mozzarella)
- 100 g grated Parmesan cheese
- Fresh basil (a few leaves)
- Salt
- Sugar (optional, to balance the acidity of the tomato)
- Frying oil (vegetable oil)
- Extra virgin olive oil

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0:00 Introduction
0:12 Ingredients
0:37 Method
3:38 Subscribe to the channel
3:43 Fun facts

#recipe #food #cooking