Eggplant Parmesan without Frying

Preparation

1. STEP 1 OF 5

   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.

2. STEP 2 OF 5

   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.

3. STEP 3 OF 5

   Meanwhile, place the mozzarella in a colander with a bowl underneath, and tear it with your hands, then let it rest for the entire duration of the sauce cooking, to let it drain well.

4. STEP 4 OF 5

   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 the ingredients are finished.

5. STEP 5 OF 5

   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.

Suggestions

• Knives

• Non-stick grill

• Deep plate

• Baking dish

• Colander

• Spatula

General Information

Analysis

Macronutrients (100 gr)