Eggplants Sorrento style, a very simple recipe with eggplants, tomato, and mozzarella… a quick alternative to the classic parmigiana, because it is prepared with eggplants cut into cubes and briefly sautéed in a pan. An easy and tasty proposal, which can be made in a single baking dish or in individual portions, perfect if you have guests. You just need to cook the eggplants, combine them with a simple tomato and basil sauce, then bake them with mozzarella and a sprinkle of parmesan… in a few minutes you’ll serve a delicious dish!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 315.41 (Kcal)
- Carbohydrates 17.64 (g) of which sugars 5.13 (g)
- Proteins 19.67 (g)
- Fat 19.70 (g) of which saturated 10.98 (g)of which unsaturated 5.92 (g)
- Fibers 5.79 (g)
- Sodium 572.67 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 round eggplant (about 0.77 lbs)
- 5.3 oz mozzarella
- 7.4 oz tomato pulp
- 1 clove garlic
- basil
- parmesan (or Grana Padano)
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pan
- Saucepan
Preparation
Wash the eggplant and cut it into fairly large cubes.
Heat a large pan with a dash of extra virgin olive oil, add the eggplants, salt them and cook over high heat until tender, turning them frequently (1).
Cut the mozzarella into cubes and let it drain well from the whey. If necessary, you can also dry it with a paper towel.
Pour the tomato pulp into a small saucepan, add a splash of oil, a clove of garlic, a leaf of basil and a pinch of salt.
Cook the sauce for a few minutes on low heat, so it reduces slightly (2).
Add it to the eggplants and mix.
Take a baking dish and place about half of the eggplants in it. Add half of the mozzarella and a sprinkle of parmesan.
Make a second layer with the remaining eggplants, the rest of the mozzarella, and a little more parmesan (3). Finally, drizzle with a little oil.
Place the dish in a preheated oven at 356-374°F and cook for about 20 minutes, until the mozzarella is melted and stringy. If necessary, you can turn on the grill towards the end of cooking.
The eggplants Sorrento style are ready, serve them hot, adding a few leaves of fresh basil.
Advice and Notes
If you prefer, you can drain the eggplants with some coarse salt before cooking them.
You can use tomato pulp, passata or coarsely chopped peeled tomatoes.
Make sure to dry the mozzarella well before using it, otherwise it will release too much liquid during cooking.
