Eggplant Parmigiana, a classic Italian dish that I simply love!
This version is lighter than the original recipe as the eggplant is grilled instead of being fried. The final result is still super delicious!
Warning: hardcore Italian cook might not agree with this method, lol. They claim that a true Parmigiana must involve fried eggplants. But trust me: with this recipe you won't miss the fried part!
Ingredients
3 eggplants
1/2 onion, chopped
28 oz can of Whole peeled tomatoes
12 oz of fresh mozzarella cheese, sliced
3/4 cup of Parmigiano cheese, grated
1 tbsp of Olive oil
Salt and pepper, to taste
Basil leaves
Method
Cut the eggplants into 1/3-inch thick slices. Place the slices on a colander and sprinkle some salt. Let them rest for half an hour. After that, pat dry them with a paper towel. This process will help them lose their bitterness.
In the meantime, start to prepare the sauce. Pour 1 tbsp of olive oil into a saucepan and turn the heat on medium. Add the chopped onion and cook for a few minutes. When it turns golden in color, add tomato purée, salt, and pepper. Simmer on low heat for 15 minutes.
Heat a large pan on medium-high heat. Working in batches, grill the eggplants. Place them in the pan and cook for 3 to 4 minutes, until slightly charred. Then flip them and cook for a couple more minutes.
Preheat the oven to 390*.
It is now time to build the parmigiana! Grab a 13x9-inch baking pan and spread a couple of tablespoons of the tomato sauce on the bottom of the dish.
Now dd one layer of grilled eggplant slices. With the help of a big spoon or small ladle, layer some tomato sauce. Now add 4 or 5 slices of mozzarella, spacing them equally between each other. Sprinle some Parmigiano cheese. Keep buildng the layers until you use all the ingredients. * *Please note that you might have a few eggplant slices left. Not a problem, you can eat tomorrow as a side!
Bake for 30 minutes, until bubbling and slightly golden on top.
Let rest the parmigiana for about 20 minutes before serving. Garnish with basil leaves and cut your portions. Buon appetito!
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