Parmigiana with grilled eggplants

Parmigiana … but a little reworked.
In the original recipe the eggplant is first fried, but today I decided to make it healthier. So in my parmigiana recipe you will not find fried aubergines, but grilled, and believe me: no trait of hers delicacy has been lost!

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Parmigiana with grilled eggplants

Vittoria
In the original recipe the eggplant is first fried, but today I decided to make it healthier...
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
 
 

  • 2-3 eggplants
  • 35 oz of tomato sauce
  • 7 oz of scamorza cheese, or mozzarella cheese or pecorino cheese
  • 5 oz of grated Parmesan cheese
  • Basil
  • Olive oil, salt and pepper

Instructions
 

  • Crush the unpeeled garlic with your hands and fry it in asaucepan for a few minutes together with a few tablespoons of oil.
  • Once it is well colored, remove the garlic and pour thetomato sauce into the saucepan. Add salt and simmer for about 10 minutes.
  • In the meantime, wash the aubergines and cut them into slicesabout 1-2 cm thick.
  • Sprinkle a pan with a drizzle of oil and grill the auberginesuntil they acquire a nice golden color. Finally salt them.
  • So whip up your parmigiana: pour a ladle of tomato sauce onthe bottom of a baking dish, place a slice of eggplant, continue with 2 basil leaves, another ladle of tomato, a snow of grated parmesan andfinally a slice of provola. Continue in this order and complete 3 layers: finishwith a slice of eggplant, a ladle of tomato and a snowfall of Parmesan.
  • Bake at 200 °C (392 °F) for about 10 minutes, or until a delicious crust.

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FOOD & WINE PAIRING

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bolgheri

Bolgheri DOC Gioiello Red Wine
IGT Toscana Red Wine from Tuscany, Italy – Cabernet, Merlot and Syrah Grapes

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