The Eggplant Parmigiana with Grilled Eggplants and No Mozzarella is the right compromise for those like me who cannot eat mozzarella and do not like fried foods. Therefore, it is not a recipe designed for those who want to diet, but rather for those with my same food intolerances. Having eaten the traditional one in the past, I assure you that by using plenty of grated Parmesan cheese, it doesn’t lose either flavor or texture. In this recipe, I skip salting the eggplants because without mozzarella, I need them to retain their water for cooking. Otherwise, the parmigiana would be too dry and the eggplants would remain rather raw. I find them a really delicious dish, even cooked this way.
Here are some links to eggplant-based recipes:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 2.2 lbs black oval eggplant
- 28 oz canned tomato pulp
- 7 oz pistachio mortadella
- 6 tbsps extra virgin olive oil
- 7 oz grated Parmesan cheese
- 1 bunch basil
Tools
- 1 Grill pan
- 1 Tall-edged casserole
- 1 Baking dish
How to Make Eggplant Parmigiana with Grilled Eggplants and No Mozzarella
Wash the eggplants thoroughly, dry them, remove the stem, and slice them to a thickness of about 0.4 inches.
Arrange the slices side by side, and brush them with a little oil but only on one side.
Heat up a grill pan or a non-stick skillet and place the eggplants inside, putting the oiled sides in contact.
Now finish brushing the rest with a little oil and let them 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 it on the stove over 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 cheese.
Continue this way until all your ingredients are used up.
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 nicely browned.
Serve your Eggplant Parmigiana with Grilled Eggplants and No Mozzarella hot, at room temperature, or even cold, as it will always be delicious.
Tips, Variants, and Storage
You can store the parmigiana for a few days, both cooked and raw, but in the fridge and preferably covered.
For longer storage, place it in the freezer in already-set portions, so you can use it best.
Even in this case, you can freeze it either cooked or raw.
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