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Trim the eggplants and slice them into rounds about half a centimeter thick. Heat the griddle and, once it is very hot, place the eggplants on it to grill. Turn them after a couple of minutes, grilling them perfectly on both sides. Once done, set them aside on a plate.
In a saucepan, pour in a drizzle of extra virgin olive oil, add a clove of garlic, add the tomato purée, season with salt, tear up a few basil leaves by hand, mix and let cook over low heat for about 20 minutes.
Meanwhile, place the mozzarella in a colander with a bowl underneath, and tear it apart with your hands, then let it rest for the entire time the sauce cooks, so it drains well.
Now that everything is ready, assemble the eggplant parmigiana: pour a ladleful of sauce into the bottom of a baking dish, then make the first layer of eggplant slices, cover with more sauce, a generous sprinkling of cheese, the mozzarella, and continue with another layer until all ingredients are used up.
Bake in a preheated oven at 200°C static for about 30 minutes. When the surface is nicely gratinated, take it out of the oven! Let it rest for 15 minutes before cutting.
Knives
Non-stick griddle
Deep plate
Baking dish
Colander
Spatula
Store the eggplant parmigiana in the refrigerator for 1-2 days, in a food container or covered with cling film.
For a perfect parmigiana, the eggplants should be oval and firm! Instead of garlic in the sauce, you can use onion.
Italia, Campania
| Energy (kcal) | 40.41 |
| Carbohydrates (g) | 3.2 |
| of which sugars (g) | 3.18 |
| Fat (g) | 1.58 |
| of which saturates (g) | 0.97 |
| Protein (g) | 2.76 |
| Fibre (g) | 1.57 |
| Salt (g) | 0.11 |
