Grilled eggplant parmigiana

Preparation

1. 1
   Step 1

   Wash the 900 g of eggplant, remove the stems, and cut them lengthwise into slices about half a centimeter thick.

2. 2
   Step 2

   Grill the eggplant slices on a hot griddle pan until golden brown on both sides.

3. 3
   Step 3

   Finely chop a yellow onion and sauté it in a pan with a drizzle of extra virgin olive oil.

4. 4
   Step 4

   Pour 1 l of tomato purée into the pan, add salt and black pepper to taste, and let the sauce cook for 20 minutes.

   Timer · 20 min
5. 5
   Step 5

   Cut 250 g of mozzarella into small cubes or thin slices.

6. 6
   Step 6

   Take a baking dish and spread a ladle of tomato sauce on the bottom.

7. 7
   Step 7

   Create a first layer with the grilled eggplant, cover with the sauce, the mozzarella, and a sprinkling of 100 g of grated cheese.

8. 8
   Step 8

   Add a few fresh basil leaves over the layer you just assembled.

9. 9
   Step 9

   Repeat the layers until all ingredients are used up, finishing with plenty of grated cheese and sauce.

10. 10
    Step 10

    Bake the parmigiana in a preheated oven at 200°C and cook for 30 minutes until a golden crust forms.

    Timer · 30 min
11. 11
    Step 11

    Remove the parmigiana from the oven and let it rest for 10 minutes before serving it hot.

    Timer · 10 min