Grilled eggplant parmigiana
by Tavolino
A lighter yet equally flavorful version of the classic parmigiana, where the eggplant is grilled instead of fried and layered with tomato sauce, melty mozzarella, grated cheese, and fresh basil.
Ingredients
- Eggplant 900 g
- Tomato purée 1 l
- Mozzarella 250 g
- Grated cheese 100 g
- Yellow onions 1
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
Preparation
- 1
Wash the 900 g of eggplant, remove the stems, and cut them lengthwise into slices about half a centimeter thick.
- 2
Grill the eggplant slices on a hot griddle pan until golden brown on both sides.
- 3
Finely chop a yellow onion and sauté it in a pan with a drizzle of extra virgin olive oil.
- 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.
- 5
Cut 250 g of mozzarella into small cubes or thin slices.
- 6
Take a baking dish and spread a ladle of tomato sauce on the bottom.
- 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
Add a few fresh basil leaves over the layer you just assembled.
- 9
Repeat the layers until all ingredients are used up, finishing with plenty of grated cheese and sauce.
- 10
Bake the parmigiana in a preheated oven at 200°C and cook for 30 minutes until a golden crust forms.
- 11
Remove the parmigiana from the oven and let it rest for 10 minutes before serving it hot.