Eggplant Parmesan with eggplants is generally loved by everyone, though I mainly prepare it because my husband and daughter like it.
The version I will offer you is an Abruzzo recipe, although in Abruzzo there are different versions and in many places, meat is not included.
Eggplant Parmesan, like lasagna or cannelloni, are dishes that I always prepare in advance and keep in the freezer for the right occasion.
I recommend making it too, perhaps in anticipation of festive days, whether it’s Christmas or a family Sunday, an unexpected guest arrives, you take it out of the freezer and the meal is sorted!
Approx. 470 kcal per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Eggplant Parmesan with Grilled Eggplants
- 14 oz Round eggplants
- 5.3 oz Parmesan cheese
- 4.4 oz Mozzarella
- 3.5 oz Bechamel sauce
- 7.1 oz Ground veal
- 3.5 oz Ground pork
- 1 Onion
- to taste Salt
- to taste Pepper
- 2 tablespoons Extra virgin olive oil
- 21 oz Canned peeled tomatoes
Preparation of Eggplant Parmesan with Grilled Eggplants
First, slice the eggplants and place them in a colander within a bowl to collect the liquid, salting between layers.
Leave them salted for at least an hour, then mix them with your hands to remove water between slices, drain well, and grill on a non-stick plate or a special grill. While grilling the eggplants, prepare the ragu by placing the extra virgin olive oil and chopped onion in a high-sided pan and cook for a few minutes, then add the ground meats and cook until the meat is no longer red.
At this point, add the canned tomatoes passed through a food mill, salt, pepper, and cook, stirring occasionally, until the sauce is thickened just right.
When the sauce is ready and the eggplants are grilled, take a baking dish, put a spoonful of sauce on the base and spread it with a little water, then make a layer of eggplants, a not too substantial layer of sauce, some mozzarella pieces, a little bechamel, then start again with the eggplants and repeat the process.
When the Parmesan is completed and you have added the last eggplant layer with the sauce, cover with a layer of grated Parmesan cheese.
Cover it with a sheet of aluminum foil and put it in the oven at 428°F for about 1 hour, checking the cooking; when it’s ready, remove the foil and cook for another 10 minutes, just enough time to brown a little on the surface.
Take it out of the oven and serve.
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