Parmigiana without frying: this aubergine parmigiana is the lighter variant with grilled eggplant rather than fried. The eggplant slices are cut in width and the composition a single portion make it even more practical and nice to serve. Just a few ingredients are enough to create a tasty, simple and quick to prepare side dish. To be served 2 portions for each diner. I used striped aubergines because they are sweeter.
Ingredients for 6 single portions
- 1 medium-large eggplant (I used the striped one)
- 200 gr of tomato puree
- 150 grams of drained provola
- 2 tablespoons of extra virgin olive oil
- grated Grana cheese
- salt and basil
Watch the Video Recipe of Parmigiana without frying
Parmigiana without frying preparation
Prepare all the ingredients on the work surface.
Start by cooking the tomato puree over medium-low heat for 15 minutes with a drizzle of oil, a pinch of salt and a few basil leaves. Keep the sauce aside.
Wash and dry the aubergines, remove the ends and cut into slices about 1 cm thick, heat the grill and cook the slices without seasoning for about 4 minutes per side.
Slice the provolone or mozzarella (previously kept in the fridge or drained to remove excess milk). Preheat the oven to 200 °. Place a sheet of parchment paper on the pan. Grate the Grana and proceed with the composition of the single portions. Arrange the larger aubergine slices at the base, add a spoonful of tomato puree, a little Grana and a slice of provolone to each slice.
Cover with another slice of aubergine and repeat the operations with tomato puree, a basil leaf and Grana. Sprinkle all the single portions with a drizzle of oil and bake for 10 minutes at 200 °.
Serve your light aubergine Parmigiana and serve with a fresh basil leaf on each portion. Enjoy your meal!
You may also be interested in baked eggplant cutlets
WINE PAIRING: Aglianico and Nero d'Avola
In this blog for wine pairings I have consulted the site most of the times: www.vinacciolo.it
Parmigiana without frying
Enjoy your meal!!!