The deconstructed eggplant parmesan is a variant of the classic and traditional eggplant parmesan, which normally sees the eggplants breaded in egg, fried, and layered, whereas I have revisited them to make them lighter, as they are baked, and plated differently. I like to play in the kitchen, and this is what I came up with.
It’s a typical summer dish, but I also propose it in winter, especially as an appetizer. Moreover, the plating I adopted is single-serving, so it’s convenient to serve. I used very few ingredients to achieve what I would say is a great result, especially for those who have little time available, it’s quick and easy to prepare.
You might also be interested in the potato sandwich.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 3 eggplants
- 6 round tomatoes
- 3 mozzarellas
- to taste salt
- to taste extra virgin olive oil
- 2.8 oz Parmesan cheese
Tools for Preparing the Deconstructed Eggplant Parmesan
- 1 Pan
- Parchment paper
Steps
First, let’s clean the eggplants without removing the skin. Place them on a cutting board and cut them into five layers from the bottom up without detaching from the stem.
Open them like a book and fill each slice with sliced tomato of 0.4 inches and mozzarella, also sliced. Add salt and sprinkle with Parmesan cheese.
As you can see, the ingredients are the same as in the classic eggplant parmesan.
Bake in a pan lined with parchment paper, for 30 minutes at 356 °F and enjoy your meal.
Notes
The deconstructed eggplants should always be served hot.
The deconstructed eggplants should always be served hot.
If you like my recipe, SHARE it on your social networks and follow me on Instagram
To stay updated on my new recipes, you have the option to enable push notifications from my blog.
