Wash the eggplants, cut them into slices and set them in a bowl with plenty of water and salt. Let them soak for 20 minutes, remove and dry well.
Gluten-free eggplant parmigiana
- 2 eggplants
- 500 g tomato sauce
- 250 g fresh mozzarella
- 150 g grated Parmesan
- 2 eggs
- A pinch of oregano
- Salt and pepper
- A splash of Borges Classic olive oil
Step by step
Brown the eggplant in a very hot pan with a drizzle of EVOO Classic.
Set the eggplant slices in a baking pan greased with EVOO Classic. Top them with a few slices of mozzarella and the grated Parmesan.
Add a little beaten egg (try brushing it on with a brush), oregano, salt and pepper.
Continue with several more layers of eggplant, cheese and egg. Finish by covering the pan in tomato sauce, a little grated Parmesan, and a pinch of oregano.
Bake at 190 ºC for around 40 minutes.