Eggplant Parmesan

Get ready for one of the best cooking classes you'll ever see! Celebrity chef Mark Rausch shares an incredible eggplant parmesan recipe using our Victoria cookware.

Let's get started!

https://www.youtube.com/watch?v=zojn5LQrfZE

Ingredients

• 3 eggplants
• 150g parmesan cheese
• 350g mozzarella cheese
• 3 cloves of garlic
• Half a white onion, chopped
• 1 tablespoon wine vinegar
• 800g canned Italian tomatoes
• Thyme
• 1 sprig of basil
• Wheat flour
• 2 eggs
• Oregano
• Oil for frying

Preparation

1. Slice the eggplants into 2mm thick slices, sprinkle both sides with salt, and let them rest for 15 minutes.
2. Separately, heat your Dutch oven and pour in olive oil.
3. For the sauce, add the chopped onion, oregano, thyme, basil, crushed garlic, and the peeled tomatoes with their juices. Stir and let cook over low heat for 15 minutes.
4. Wash and dry the eggplants. Coat them in flour and then in egg.
5. Fry the eggplants in hot oil on both sides.
6. Add a little vinegar, sugar, and salt to taste to the sauce.
7. In the Victoria skillet, place a layer of Neapolitan sauce and then a layer of eggplant.
8. Add another layer of Neapolitan sauce and spread mozzarella cheese on top. Add another layer of eggplant, sauce, mozzarella cheese, and finally, top the surface with parmesan cheese.
9. Preheat the oven to 200°C (392°F) and bake the skillet for 20 to 25 minutes.
10. Let your eggplant parmesan rest for 10 to 15 minutes.

Enjoy!

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• Posted in:  
• Category_Asados y Parrilla
• Category_Sin Carne
• Sartenes

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