{"id":4760,"date":"2022-03-23T09:10:00","date_gmt":"2022-03-23T01:10:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=4760"},"modified":"2026-03-09T21:00:17","modified_gmt":"2026-03-09T13:00:17","slug":"melanzane-alla-parmigiana-eggplant-parmesan-kristelskitchenblog","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/melanzane-alla-parmigiana-eggplant-parmesan-kristelskitchenblog","title":{"rendered":"Melanzane Alla Parmigiana (Eggplant Parmesan)"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>2 eggplants<br \/>\n2 or 3 tbsp olive oil<br \/>\n1 can tomato pulp<br \/>\n1 small onion chopped<br \/>\nGrated mozzarella and parmesan cheese<br \/>\nSalt &amp; Pepper<br \/>\nDried oregano<br \/>\nParsley and pine nuts for garnish<\/p>\n<h2>Steps<\/h2>\n<p>Cut the eggplants in half lengthwise and score them without piercing the skin.<br \/>\nSeason with S&amp;P and brush lightly with olive oil.<br \/>\nIn a skillet on medium high, brown the eggplants (cut side down) for a few minutes and then place in a preheated oven (cut side up) on 180 degrees for 30 minutes or until they become soft and cooked through.<br \/>\nMeanwhile, cook the onions in the remaining olive oil until soft.<br \/>\nAdd the tomato sauce with heaping sprinkles of S&amp;P and dried oregano.<br \/>\nOnce the eggplants are done, spread around 2 tbsp of tomato sauce on each half and top generously with mozzarella and parmesan cheese.<br \/>\nPlace in oven 10 more minutes or until cheese starts turning golden.<br \/>\nOnce done, garnish with parsley or fresh herbs and pine nuts and let cool around 10 minutes before serving. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 eggplants 2 or 3 tbsp olive oil 1 can tomato pulp 1 small onion chopped Grated mozzarella and parmesan cheese Salt &amp; Pepper Dried oregano Parsley and pine nuts for garnish Steps Cut the eggplants in half lengthwise and score them without piercing the skin. Season with S&amp;P and brush lightly with olive<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":4761,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[114,7],"tags":[],"class_list":["post-4760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4760"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4760\/revisions"}],"predecessor-version":[{"id":17818,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4760\/revisions\/17818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4761"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}