Parmigiana with grilled eggplants
In the original recipe the eggplant is first fried, but today I decided to make it healthier...
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.