Non-fried eggplant parmigiana is a tasty and lighter version of the classic eggplant parmigiana recipe.
Trim the eggplants and slice them into rounds about half a centimeter thick. Heat the griddle and when it is very hot, place the eggplants on it to grill. Turn them after a couple of minutes, grilling perfectly on both sides. Once done, set them aside on a plate.
In a casserole dish pour in a drizzle of extra virgin olive oil, add a garlic clove, add the passata, season with salt, tear in a few basil leaves by hand, mix and let simmer over low heat for about 20 minutes.
Meanwhile, place the mozzarellas in a colander with a bowl underneath, and tear them with your hands, then let them rest for the entire time the sauce cooks, so they drain 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 sprinkle of cheese, the mozzarella, and continue with another layer until all ingredients are used up.
Bake in a preheated static oven at 200°C for about 30 minutes. When the surface is nicely gratinated, remove from the oven! Let 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 plastic wrap.
For perfect parmigiana, the eggplants must be oval and very 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 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.11 |
