Trim the eggplants and slice them into rounds about half a centimeter thick. Heat the grill 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 saucepan, pour a drizzle of EVO oil, add a clove of garlic, add the tomato puree, adjust the salt, break a few basil leaves by hand, stir and let it cook on low heat for about 20 minutes.
Meanwhile, place the mozzarella in a colander with a bowl underneath, and tear it with your hands, then let it rest for the entire cooking time of the sauce, so it drains well.
Now that everything is ready, assemble the eggplant parmesan: pour a ladle of sauce on 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 well gratinated, take it out! Let it rest for 15 minutes before cutting.
Knives
Non-stick grill
Deep plate
Baking dish
Colander
Spatula
Store the eggplant parmesan in the refrigerator for 1-2 days, in a food container or covered with plastic wrap.
For a perfect eggplant parmesan, the eggplants should be oval and firm! Instead of garlic in the sauce, you can use onion.
Italia, Campania
| Energy (kcal) | 70.01 |
| Carbohydrates (g) | 5.77 |
| of which Sugars (g) | 5.77 |
| Fat (g) | 3.26 |
| of which Saturates (g) | 1.88 |
| Protein (g) | 3.77 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.15 |
