NO FRYING This eggplant parmigiana is out of this world!

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Forget the mess of frying! This lighter, baked version of the classic Italian dish is just as rich, cheesy, and incredibly delicious. Save this recipe—you’re going to love it!

Ingredients

  • 3 medium eggplants (aubergines)

  • 1 large onion, finely chopped

  • 900 ml tomato puree (passata)

  • 300 g mozzarella, sliced or torn

  • 70 g Parmigiano Reggiano, freshly grated

  • Olive oil

  • Salt, to taste

  • Chili flakes or a pinch of fresh chili (optional)

    Instructions:

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