Eggplant Parmigiana Towers Recipe

Eggplant Parmigiana Towers Recipe

Summer is the season for Eggplants Parmigiana in Italy! Check out this easy and fun-to-eat recipe.





  1. In a pot, brown a piece of garlic with 4 tablespoons extra virgin olive oil. Then put the Agromonte Passata and let it cook covered at low-medium heat for about 25 minutes. Add a pinch of salt a some basil leaves.
  2. In the meantime slightly fry the round cut eggplants in a pan with 4/5 tablespoons extra virgin olive oil and some salt.
  3. When the tomato sauce is ready and the eggplants are a bit fried, take an oven tray and start stacking your Eggplant Parmigiana Towers!
  4. The order is: 1 eggplant, 1 tablespoon tomato sauce, 1 slice of mozzarella and a nice amount of grated parmigiano cheese. Keep stacking for about 4 levels.
  5. Put in over at 350 degrees F for about 20minutes then serve with fresh basil on top!

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  • Arianna Scutiero
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