Eggplant Parmesane Served!

Eggplant Parmesan – a lighter version

Eggplant parmesan is one of the classics of Italian cuisine. From north to south of Italy they cook this dish in different ways. Although traditionally you should deep fry the eggplants and in some other eggplants should be covered by breadcrumbs, in this recipe, I preferred to grill them in the oven instead. This way, maintaining the good taste, the dish will be lighter and less oily!

Ingredients to serve 3-4 people:

3 Eggplants
3cups Tomato puree
3 clove of garlic
a bunch of Basil 100g

100g grounded Parmesan cheese
2 mozzarella
Extravirgin Olive Oil
salt to taste
ground black pepper
a suggestion:

If you are using FRESH MOZZARELLA to avoid it releases lots of liquid during cooking process, I suggest to open them 1 day before and leave them in a clean and dry container in the fridge, during this time they will release their water and are ready for cooking.!

Preparations:

sliced Eggplants
1- Slice the Eggplants in 1cm/0.4in of thickness
Add salt  to eggplants
2- sprinkle generously with salt, leave it for 1 hour
olive oil + chopped garlic
3- Pour extra virgin olive oil + chopped garlic
simmering tomato puree
4- Add tomato puree and let it simmer to lose its water and become slightly dense
adding to tomato puree: salt, pepper& basilico
5- Add salt, pepper& basil give it a quick stir, then turn off the heat
6- In the meanwhile eggplants are losing their water
7- Place them in a bowl and pour oil, mix well so surface of eggplants becomes oily
8- Grill them in the oven till they become golden brown
9- Prepare the working stage with tomato sauce,sliced (1cm/0.40in) mozzarella, grilled eggplant, parmesan cheese and olive oil
Extra virgin olive oil
10- Start with pour extravirgine olive oil on the casserole just a bit, spread it well
grilled eggplants in casserole
11- Place the first layer of grilled eggplants
tomato and basilic sauce
12- Cover them with a layer of tomato and basilic sauce
add a layer of mozzarella
13- Add a layer of mozzarella
add a bounch of grounded parmesan cheese
14- Sprinkle grounded parmesan cheese
casserole is full and ready for the oven
15- Repeat this gain! (eggplants, sauce, mozzarella, parmesan) till the casserole is full and ready for oven!

Place casserole in the oven (on the bottom side not in the middle) at 190°C (374°F) for 50 mins

Eggplant Parmesan out of the oven
Before serving wait 1 hour because It needs to rest

It’s important because it’ll be a bit juicy when comes out of the oven, but no worries, the juice will be absorbed during the 1-hour rest and the flavors mature more.

Serving Eggplant Parmesan
Add some fresh basil leafs on top and it’s ready!
Eggplant Parmesane Served!

Buon Appetito 😉

Summary
recipe image
Recipe Name
Eggplant Parmesan - a lighter version
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This