The Grilled Eggplant Parmesan without Mozzarella is the perfect compromise for those like me who cannot eat mozzarella and don’t really like fried foods. It’s not a recipe designed for those on a diet, but rather for those with similar food intolerances. Having eaten the traditional version in the past, I assure you that in this way, by using plenty of grated Parmesan, it won’t lose taste or texture. In this recipe, I skip salting the eggplants because without mozzarella, I need them to retain their water for cooking. Otherwise, the parmesan would be too dry and the eggplants would remain rather raw. I find it to be a truly delightful dish, even cooked this way.
Here are some links to eggplant-based recipes:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2.2 lbs black oval eggplant
- 28.2 oz canned tomato pulp
- 7.1 oz mortadella with pistachios
- 6 tbsps extra virgin olive oil
- 7.1 oz grated parmesan
- 1 bunch basil
Tools
- 1 Grill Pan
- 1 High-sided Saucepan
- 1 Baking Dish
How to Prepare the Grilled Eggplant Parmesan without Mozzarella
Carefully wash the eggplants, dry them, remove the stem part, and cut them into slices about 0.4 inches thick.
Arrange the slices next to each other, and brush them with a little olive oil, but only on one side.
Heat a grill pan or a non-stick skillet, and place the eggplants inside, with the oiled parts in contact.
Now finish brushing with a little oil the other side, and let grill for a few minutes, turning them occasionally, until they have softened.
As they are ready, place them on a plate, lightly salting them.
Meanwhile, prepare a simple sauce using the canned tomato pulp, without adding extra water for cooking.
Salt the tomato, add the extra virgin olive oil, put on medium-low heat, and let it reduce.
At this point, take a baking dish and spread a ladle of sauce on the bottom.
Place the eggplants inside, another layer of sauce, fresh basil, a layer of mortadella, finishing with plenty of grated parmesan.
Continue in this way until your ingredients are exhausted.
Bake in a preheated oven at 356°F, and let it cook for about 50 minutes to 1 hour or until the top layer is well browned.
Serve your Grilled Eggplant Parmesan without Mozzarella hot, at room temperature, or even cold, as it will always be delicious.
Tips, Variations, and Storage
You can keep the parmesan for a few days, whether cooked or raw, but in the refrigerator and covered if possible.
For longer storage, place it in the freezer in pre-determined portions, so that you can use it best.
Even in this case, you can freeze it either cooked or raw.
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