Trim the eggplants and slice them into rounds about half a centimetre thick. Heat the griddle and when it is very hot place the eggplant slices on it to grill them. Turn them after a couple of minutes, grilling them well on both sides. Once finished, set them aside on a plate.
In a saucepan pour a drizzle of extra virgin olive oil (EVO), add a clove of garlic, add the passata, season with salt, tear a few basil leaves by hand, stir and let simmer over low heat for about 20 minutes.
Meanwhile, place the mozzarellas in a colander with a bowl underneath, tear them with your hands, then let them rest for the entire duration of the sauce cooking so they can drain well.
Now that everything is ready, assemble the eggplant parmigiana: pour a ladle of sauce into the bottom of a baking dish, then make the first layer of eggplant slices, cover with more sauce, a generous sprinkling of grated cheese, the mozzarella, and continue with another layer until the ingredients are used up.
Bake in a preheated oven at 200°C (conventional) for about 30 minutes. When the surface is nicely gratinated, remove from the oven. Let rest for 15 minutes before slicing.
Knives
Non-stick griddle
Deep plate
Baking dish
Colander
Spatula
Store the eggplant parmigiana in the refrigerator for 1-2 days, inside a food container or covered with cling film.
For best results, 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 |
