Mini eggplant parmesan, already portioned, fantastic! They are still tender, let’s take advantage of the end-of-season eggplants. Today I would like to propose two variants instead of the classic parmesan: the first variant is this one, instead of mozzarella, I preferred to try stracchino, and I would say more than satisfied, it gave the parmesan a unique creaminess. The second variant is the single portion, practical and nice, ideal also for buffets, practical to serve and pleasant to the eye, as for the taste, let’s not even talk about it, you already know it. Try the new version with stracchino.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 856.88 (Kcal)
- Carbohydrates 17.75 (g) of which sugars 5.30 (g)
- Proteins 34.66 (g)
- Fat 75.09 (g) of which saturated 13.29 (g)of which unsaturated 4.48 (g)
- Fibers 6.29 (g)
- Sodium 1,424.59 (mg)
Indicative values for a portion of 150 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
- 2 eggplants
- 1 cup ml tomato pulp
- 7 oz g stracchino
- 3 oz g grated parmesan cheese
- 1 bunch basil
- 1 tsp g salt
- 1/3 cup g extra virgin olive oil
Tools
- Cutting Board
- Grill Pan
- Tongs
Preparation
If the eggplants are tender and sweet, like the ones I used, there’s no need to salt them, just proceed with cooking. I chose to grill them, but if you prefer them fried, that’s fine too.
Grill the eggplants and while they’re still hot, season them with salt, oil, and basil. If you fry them, just season with salt and basil.
Continue like this until all the eggplant slices are used.
On a baking tray lined with parchment paper, start placing the eggplants individually. Proceed as with layered parmesan, and on each, add a tablespoon of seasoned tomato pulp, a bit of parmesan, and a teaspoon of stracchino. Continue this way up to the fourth layer and on top of all the ingredients, a nice sprinkle of parmesan.
Preheat the oven to 392°F (200°C), and it will take just 10 minutes to gratin your mini eggplant parmesan.
Notes
Can mini eggplant parmesan be frozen?
Yes, of course, it can be frozen in single portions even after cooking.
