The light grilled eggplant parmigiana is a light eggplant parmigiana.
My apologies to the fans of parmigiana with “strictly fried eggplant” but in addition to being stringy and tasty, it is also digestible, and we prefer it to the traditional eggplant parmigiana.
Historically, the term parmigiana seems to derive from parmiciana, a Sicilian word that referred to a shutter made of overlapping wooden slats just like the layers of eggplant in the dish.
The eggplant is a vegetable rich in water and fiber.
In season from June to September.
Choose eggplants with green stems and firm to the touch, with smooth and taut skin without bruises, with a uniform color regardless of the variety – long, oval, round – and color – purple, black, white, red, striped.
Serve as finger food, appetizer, or as a main course.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
Use mozzarella and grated cheese in total quantity according to the cheese weight in your meal plan.
This way, you can enjoy the eggplant parmigiana as an appetizer or a main course without exceeding portions.
- slices eggplants (grilled)
- tomato sauce (homemade)
- 1 pinch mixed peppercorns (whole)
- leaves basil
- mozzarella (fior di latte)
- cheese (grated: caciocavallo, grana, or parmesan)
Suggested Tools
- 1 Baking dish with high edges
Preparation
Grill the eggplants.
For detailed step-by-step instructions, you can read the full recipe by clicking the following link:
– Grilled Eggplants with Salt and Rest;
– Quick Grilled Eggplants without Rest.
If you’re short on time, you can buy pre-grilled eggplants from the supermarket deli section and proceed with the preparation.
It’s not a sin.
The only precaution: ensure they are not soaked in oil.Prepare a simple tomato sauce.
For detailed step-by-step instructions, you can read the full recipe by clicking the following link: Homemade Tomato Sauce without Sugar or Oil in Cooking | Light and Digestible Recipe.Season with a pinch of pepper and basil leaves.
For my grilled eggplant parmigiana preparation, I use fior di latte mozzarella – it melts well and releases less water compared to regular mozzarella – or pizza mozzarella.
For an even lighter parmigiana, you can use:
– light mozzarella;
– cottage cheese;
– ricotta.To limit water release during cooking:
– drain the mozzarella;
– cut it into cubes or slices;
– place the cubes or slices on a plate, on paper towels, and refrigerate for at least a couple of hours.If using cottage cheese or ricotta, drain well.
Prepare a baking dish with high edges – during cooking, the liquids from the mozzarella and sauce can boil and overflow, thus preventing unpleasant surprises in the oven.
Spread a layer of tomato sauce on the bottom and proceed with alternating layers:
– grilled eggplants;
– mozzarella;
– tomato sauce;
– grated cheese;
– basil leaves;
and repeat until you finish the ingredients.Finish with:
– grilled eggplants;
– tomato sauce;
– grated cheese;
– basil leaves;
and grind the pepper.Preheat the oven.
Bake in a fan oven at 356°F (180°C) for 30 minutes.Do not worry about the liquid in the dish: it is normal for mozzarella and sauce to release water, it’s a flavorful sauce that makes the parmigiana soft and juicy.
Let the parmigiana rest for 10-15 minutes before serving.
With the help of a lasagna spatula, portion and serve.
Your light grilled eggplant parmigiana is ready.
Enjoy your meal!
… the cold version without oven:
– Light Palermitan Eggplant Parmigiana.
Storage, Tips, and Variations
If you prefer a drier parmigiana, you can substitute mozzarella with a semi-hard cheese like primo sale or provola.
For a lactose-free version, you can use lactose-free semi-hard cheese and naturally lactose-free aged cheese.
For a vegan version, you can use plant-based cheeses.
The eggplant parmigiana can be stored in the refrigerator in an airtight container for 1-2 days.
You can quickly reheat it in the oven, but it is also delicious at room temperature.
FAQ (Questions and Answers)
Can I prepare the parmigiana in advance?
Yes.
You can assemble it the night before and bake it the next day.
You can bake it in the evening and serve it the next day, after quickly reheating it in the oven or even at room temperature.Prediabetes and cheese
Cheese should be consumed no more than twice a week, in small amounts, preferring fresh cheese over aged ones.
