Baked eggplant towers alla parmigiana. The recipe I want to tell you about today features delicious Baked Eggplant with mozzarella and tomato. A recipe reminiscent of my beloved Eggplant Parmigiana for its ingredients. But in this case, I’ve simply grilled the eggplants for more lightness. A simple tomato sauce, lots of melting mozzarella and voilà, in just a few minutes of preparation, you can bake these delicious Stuffed Baked Eggplants. I recommend you also try the recipe for Eggplant Pizzas and the recipe for Stuffed Baked Eggplants. If you also love eggplants, this is a recipe not to be missed. Let’s get to the kitchen and prepare together some irresistible Eggplant Towers with mozzarella and tomato
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 232.59 (Kcal)
- Carbohydrates 11.02 (g) of which sugars 2.65 (g)
- Proteins 14.46 (g)
- Fat 15.32 (g) of which saturated 8.33 (g)of which unsaturated 4.41 (g)
- Fibers 3.31 (g)
- Sodium 382.71 (mg)
Indicative values for a portion of 200 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 for Baked Eggplants
- 2 eggplants (about 600-700 grams)
- 9 oz mozzarella
- 1.5 cups tomato puree
- as needed extra virgin olive oil
- 1.4 oz grated Parmesan cheese
- 1 clove garlic
- as needed salt
- 2 sprigs basil
How to prepare Baked Eggplants with mozzarella
To prepare this recipe, I recommend using 2 medium-large eggplants to have nice large slices. Wash the eggplants. Remove the stem and cut them into slices 0.3 inches thick. Grill the eggplant slices on a hot grill or, if you prefer, you can cook them in the oven.
Prepare the sauce: pour 2.3 tablespoons of extra virgin olive oil and a clove of garlic into a saucepan. Let it sauté for a minute over low heat and pour in the tomato puree. Season with salt and let it cook on low heat for 10-12 minutes.
Place a third of the grilled eggplant slices on a large baking sheet lined with parchment paper. On each slice, place a tablespoon of tomato sauce, a slice of mozzarella, and a basil leaf. Cover with another eggplant slice.
Again sauce, mozzarella, and basil. Cover with a third grilled eggplant slice. Top with the sauce, a slice of mozzarella, and sprinkle with abundant grated Parmesan cheese. Bake in a static oven at 374°F for 16-18 minutes. Decorate with fresh basil leaves.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a richer and tastier dish, you can add a small slice of cooked ham to each layer of eggplant
Don’t miss the recipe for Baked Pasta with Eggplants
