# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7637519322604145942
- **Gondola URL:** https://gondola.cc/posts/72693667-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/f49dc676b2.jpg
- **Posted:** 2026-05-15T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

Layered, cheesy, and bursting with flavor 🍆🧀 Sunday lunch is going pro…Italian style of course! @cooker.girl✨ #EggplantParmigiana #ItalianTimballo #MeatlessDinner #giallolovesitaly  Ingredients 5 black oval eggplants 2 cups tomato sauce (500 ml) 2 ½ cups fresh mozzarella, sliced and drained (300 g) ½ cup grated cheese (50 g – Parmesan or Pecorino) 1 yellow onion, finely chopped Extra virgin olive oil, as needed Peanut or canola oil, for frying Salt, to taste Sugar, to taste Fresh basil leaves 2 garlic cloves, lightly crushed Instructions 1. Prepare the Eggplants: Roughly peel the eggplants and slice them lengthwise into ⅛-inch thick slices (about 3 mm). Layer the slices in a colander, sprinkling salt between layers. Weigh them down with plates and let drain for 30 minutes. Rinse quickly under water to remove excess salt, then pat completely dry with paper towels. 2. Fry the Eggplant: Heat peanut or canola oil to 340°F (170°C). Fry the eggplant slices in batches until golden. Drain on paper towels to remove excess oil. 3. Make the Tomato Sauce: In a saucepan, sauté the garlic cloves and basil stems in a drizzle of extra virgin olive oil. Add the onion and cook until soft. Pour in the tomato sauce and season with a pinch of salt and a small pinch of sugar. Simmer gently for 35–40 minutes, until thickened. Remove garlic and basil stems before assembling. 4. Assemble the Pie: Lightly brush a baking mold (preferably round) with olive oil. Begin layering: A full layer of fried eggplant slices (also covering the sides) A spoonful of tomato sauce Slices of mozzarella (well drained) A sprinkle of grated cheese A few torn basil leaves Repeat the layers until all ingredients are used. Finish with a tightly packed top layer of eggplant slices to fully seal the top. 5. Bake: Bake in a preheated convection oven at 355°F (180°C) for 35 minutes. Let cool for 15 minutes, then carefully invert onto a plate and remove the mold. Sprinkle with additional grated cheese before serving.

## Stats

- **Views:** 10,656
- **Likes:** 171
- **Shares:** 7
- **Comments:** 0

## Tags

italiantimballo, giallolovesitaly, meatlessdinner, eggplantparmigiana

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