Spicy eggplant parmigiana for a hearty lunch: how to cook a delicious dish

This is the most delicious way to cook eggplant. The baked vegetables are quite spicy and very juicy. All this is thanks to the tomato sauce and a large amount of cheese.

The idea of cooking spicy eggplant parmigiana for lunch was published on the page of food blogger Natalia with the nickname talli_sun on Instgaram. There is no need to peel the vegetables.

Ingredients:

• eggplant - 1 pc.
• parmesan cheese - 50 g

• mozzarella - 100 g
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes in their own juice - 300 g
• basil - 2-3 sprigs
• oregano - 0.5 tsp.
• sugar - 1.5 tsp
• water - 0.5 cups
• olive oil for frying
• salt and pepper

Method of preparation:

1. Cut the eggplant into 0.5 cm slices, add a little salt, and leave for 20 minutes.

2. For the sauce, chop the onion and garlic, fry in olive oil until soft.

3. Add tomatoes, sugar, salt, pepper, and oregano.

4. Remove leaves and twigs from the basil sprigs and add to the sauce.

5. Pour in the water.

6. Simmer over low heat for 15 minutes.

7. Remove excess moisture from the eggplant with paper towels and fry until lightly golden brown.

8. Put a little sauce in the mold, put the eggplant on it, sprinkle with mozzarella, and brush with sauce.

9. Add chopped basil and grated Parmesan cheese.

10. Put the next layer of eggplant on top and repeat the same process.

11. Spread the last layer with the sauce, sprinkle with Parmesan and put in the oven at 180 degrees for 20-25 minutes.