Cut the eggplants into slices about half a centimeter thick. Heat a grill and when it is very hot, place the eggplants on it to grill. Flip them after a couple of minutes, grilling perfectly on both sides. Once finished, set them aside on a plate.
In a saucepan, pour a drizzle of extra virgin olive oil, add a clove of garlic, add the tomato passata, adjust with salt, tear some 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 by hand, then let it rest throughout the cooking of the sauce to let it drain 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 you finish the ingredients.
Bake in a preheated static oven at 200°C for about 30’. When the surface is well browned, 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 cling film.
For a perfect eggplant parmesan, the eggplants should be oval and firm! Instead of garlic in the sauce, you can use onion.
Italy, 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 |
