The grilled eggplant parmesan is an excellent alternative to the classic parmesan for all those who want to limit fried foods in their daily diet.
Like most people, I have hesitated a lot in the past to prepare it, even though I always heard good things about it.
I remembered a parmesan of this type prepared by my mother when I was still a child, and I was a little disappointed then.
I was ready for the usual delight, so when I tasted it, I immediately noticed how different it was from the original.
But you know, when you’re little, there are no right compromises, and deprivation is not well regarded. Now that I have passed that age quite a while ago, I appreciate these dishes instead, which make the daily family diet lighter and healthier.
So I understood that the mistake is in comparing the dish to the more known version; instead, you should enjoy each preparation without prejudice for what it is, which is a certainly less rich dish, but still rich and really good.
What has been said is the strength of this dish!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 331.83 (Kcal)
- Carbohydrates 29.07 (g) of which sugars 6.43 (g)
- Proteins 16.84 (g)
- Fat 17.75 (g) of which saturated 7.52 (g)of which unsaturated 4.55 (g)
- Fibers 6.55 (g)
- Sodium 442.77 (mg)
Indicative values for a portion of 156 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
- 4 eggplants (purple, medium-large)
- 24.6 oz tomato sauce
- 7 oz mozzarella (fior di latte)
- 3.5 oz grated parmesan
- 3.5 oz cooked ham (thinly sliced)
- 5.3 oz breadcrumbs
- to taste basil (fresh)
- to taste extra virgin olive oil
Tools
- Baking Pan 8 inches x 12 inches
- Grill cast iron
- Pan
- Mandoline
Steps
To prepare the grilled eggplant parmesan, after washing and trimming the eggplants, cut them into medium-thick slices.
Place the eggplant slices in a colander and sprinkle them with coarse salt to remove bitterness. Leave them like this for at least half an hour, but don’t prolong this time too much, or the eggplants will tend to absorb the salt excessively.
Cook the sauce, preferably with fresh tomatoes, putting it on high heat with a large clove of pierced garlic.
Once it boils, add salt and, lowering the heat, cook with a semi-closed lid.
Meanwhile, after the indicated time, rinse the eggplants under running water, pat them dry with a cloth, and then grill them on a well-heated cast iron grill until they are soft, taking care not to burn them.
Keep the flame low to avoid overheating the grill.
If necessary, adjust the sauce with a little sugar or a pinch of baking soda and skim.
When cooked, turn off the heat and add fresh basil and extra virgin olive oil raw.
Once all the ingredients are ready, proceed to assemble the parmesan.
Spread some sauce on the bottom of a baking dish, arrange the grilled slices and sprinkle with sauce.
Add a few more basil leaves.
Add the mozzarella in pieces, chopped cooked ham, and grated parmesan.
In the same way, make another layer.
To close our preparation, pass the slices of the final layer of eggplant in oil on both sides and then in breadcrumbs.
Place them side by side without leaving empty spaces and distribute sauce, parmesan on top, and bake at 350 degrees Fahrenheit for about half an hour, static oven, middle level.
The grilled eggplant parmesan is thus ready.
Enjoy after letting it rest for a few hours, it will be tastier, and the slices will be more compact.
In the fridge, well closed in an airtight container for a couple of days.
In the fridge, well closed in an airtight container for a couple of days.
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