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
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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!!!
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