Today I’m sharing the recipe for grilled eggplant parmigiana.
Summer offers us a wide variety of vegetables to use as we please. Eggplants can be cooked in many different ways while maintaining their unmistakable flavor. So, I’ve made a kind of parmigiana using sliced cheese as the only twist on the classic ingredients. I assure you the result will be exceptional.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs eggplants
- 1.7 cups tomato puree
- 5 slices of cheese
- 4 tbsps grated parmesan cheese
- basil
- salt
Tools
- 1 Cast Iron Skillet
- 1 Knife
- 1 Pot
Grilled Eggplant Parmigiana Steps
Preparing this delicious parmigiana is really quite simple.
First, prepare the tomato sauce. In a pot, sauté the garlic with three tablespoons of oil. When they turn golden, pour in the tomato puree. Let it simmer on low heat for 15 minutes, add a bit of basil and a pinch of salt. Meanwhile, wash and thoroughly dry the eggplants, and using a knife, slice them into 1/2 inch thick pieces. Grill the eggplants on a cast iron grill or a simple non-stick pan. As you cook the eggplants, place them on a serving plate.
Take a non-stick pan and start assembling the parmigiana. Layer the eggplants (as seen in the photo), tomato sauce, sliced cheese, and more eggplants. Continue this until you reach the edge of the pan. Finally, add tomato sauce and plenty of parmesan cheese.
Cook your parmigiana on low flame for 15 minutes.
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