Gluten-free eggplant parmigiana

60 min


4 persons




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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
Borges Classic oilve oil

Classic olive oil

Step by step

  1. Step 1

    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. 

  2. Step 2

    Brown the eggplant in a very hot pan with a drizzle of EVOO Classic. 

  3. Step 3

    Set the eggplant slices in a baking pan greased with EVOO Classic. Top them with a few slices of mozzarella and the grated Parmesan. 

  4. Step 4

    Add a little beaten egg (try brushing it on with a brush), oregano, salt and pepper. 

  5. Step 5

    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. 

  6. Step 6

    Bake at 190 ºC for around 40 minutes. 

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