# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7652280849328524566
- **Gondola URL:** https://gondola.cc/posts/72693548-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/5e026b21c1.jpg
- **Posted:** 2026-06-17T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

Golden layers, crispy edges, pure comfort. 🍆✨ Fried eggplants, rich tomato sauce, melty mozzarella, and plenty of Parmigiano for that irresistible homemade feel. Would you let it rest... or dig in straight from the oven? 😍👇 @Sebastian Fitarau #eggplantparmigiana #italianfood #comfortfood #homecooking #giallolovesitaly   Ingredients: • 1.7 kg oval black eggplants • 1 kg tomato passata • 500 g fiordilatte (mozzarella cheese) • 150 g Parmigiano Reggiano DOP, grated • 1 golden onion • Basil, to taste • Extra virgin olive oil, as needed • Black pepper, to taste • Fine salt, to taste • Peanut oil, as needed (for frying) To make eggplant parmigiana, start with the sauce: sauté the chopped onion in hot oil for a couple of minutes, then add the tomato passata, salt, basil, and a little water rinsed from the passata container. Cook over low heat for 45-50 minutes. Meanwhile, dice the fiordilatte, setting one piece aside for the topping. Place the cubes in a colander over a bowl, cover, and let them drain. Trim the eggplants and slice them lengthwise, about 4-5 mm thick. Fry a few slices at a time in oil at 170°C until lightly golden, then drain on paper towels. Now assemble the parmigiana in a 20x30 cm baking dish. Spread a little sauce on the bottom, add a layer of eggplant, then more sauce, fiordilatte, grated Parmigiano, and basil. Continue layering, alternating the direction of the eggplant slices. Finish with a final layer of eggplant, sauce, the reserved fiordilatte torn by hand, and more Parmigiano. Bake in a preheated static oven at 200°C for about 30 minutes. Let it rest for 15-20 minutes before serving.

## Stats

- **Views:** 137,956
- **Likes:** 3,396
- **Shares:** 719
- **Comments:** 52

## Tags

comfortfood, homecooking, italianfood, eggplantparmigiana, giallolovesitaly

---
Copyright (c) Gondola