Pairs well with Grilled Eggplant Parmigiana
Grilled Eggplant Parmigiana
(2.5)
11.7K views • 6d ago
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A lighter yet equally tasty version of traditional parmigiana made with grilled eggplants, tomato sauce, plenty of grated cheese, and melting mozzarella.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- eggplants - 900 g (about 900 grams, grilled)
- tomato passata - 1 l (smooth tomato sauce)
- mozzarella - 250 g (melting mozzarella cheese)
- grated cheese - 100 g (such as Parmesan or similar)
- yellow onion - 1 (one medium-sized)
- fresh basil - watch the video to see (to taste)
- extra virgin olive oil - watch the video to see (for cooking and drizzling)
- fine salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Prepare Tomato Sauce: Cook the yellow onion in extra virgin olive oil until translucent, then add the tomato passata, salt, pepper, and fresh basil. Simmer to develop flavor.
- Prepare Eggplants: Slice the eggplants and grill them until tender and slightly charred.
- Assemble Parmigiana: In a baking dish (28x21 cm), layer grilled eggplants, tomato sauce, grated cheese, and slices of mozzarella. Repeat layers as needed.
- Bake Parmigiana: Bake the assembled parmigiana until the cheese is melted and bubbly.
- Serve: Let the parmigiana rest briefly, then plate and serve.
