No-Cook Summer Eggplant Parmesan
A “parmigiana” in a manner of speaking very different from the classic one made WITHOUT using the OVEN. We alternated grilled eggplant slices with fresh tomato slices, avocado pieces, crescenza, and parmesan. A fresh, summer recipe that we can enjoy during these hot days or take as lunch to the beach or work.
Try these other summer recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4/5
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
Ingredients for the No-Cook Summer Eggplant Parmesan:
- eggplants
- salt
- avocado
- tomatoes
- crescenza cheese
- extra virgin olive oil
- parmesan cheese
Steps
The preparation of the summer eggplant parmesan is very simple and quick, watch the video HERE.
-
First, we slice the eggplant thinly and grill them. We clean the avocado by removing the skin and pit, then dice it.
In a baking dish, we place a layer of eggplant on the bottom, add a drizzle of oil on top, and a bit of salt. We add some avocado, crescenza cheese,
Add the tomatoes, a bit more salt and oil, then grate some parmesan on top and start again with the eggplants.
Continue alternating the layers until all ingredients are used.
Enjoy your meal!
