Mini eggplant parmesan, already portioned, fantastic! They are still tender, let’s take advantage of the eggplants of the end of the season. Today I would like to propose instead of the classic parmesan, two variants: the first variant is this, instead of mozzarella, I preferred to try stracchino, I would say more than satisfied, it gave the parmesan a unique creaminess. The second variant is the single portion, practical and nice I add, ideal also for buffets, practical to serve and pleasant to the eye, as for the taste, we don’t even need to talk about it, you already know it. Try the new version with the stracchino.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggplants
- 1 cup cup tomato pulp
- 7 oz oz stracchino
- 3 oz oz Parmigiano Reggiano DOP
- 1 bunch basil
- to taste salt
- to taste extra virgin olive oil
Preparation
If the eggplants are tender and sweet, like the ones I used, there’s no need to salt them, but proceed directly to cooking. I chose to grill them, but if you prefer them fried, that’s fine too.
Grill the eggplants and as they are still hot, season them with salt, oil, and basil, obviously if you fry them no need to season.
Continue like this until you use all the eggplant slices.
On a baking tray, with baking paper, start arranging the eggplants individually and proceed as with layered parmesan, placing a tablespoon of seasoned tomato pulp, a bit of parmesan, and a teaspoon of stracchino on top of each. Continue like this until the fourth layer and on top of all the ingredients, a nice sprinkle of parmesan.
Preheat the oven to 400°F, it will take just 15 minutes to gratinate your mini eggplant parmesan.
