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Recipe by
Eggplant parmigiana without frying is a tasty and lighter version of the classic eggplant parmigiana recipe.
Step 1 of 5: Trim the eggplants and slice them into rounds about half a centimeter thick. Heat the griddle and, once it is very hot, place the eggplants on it to grill. Turn them after a couple of minutes, grilling them perfectly on both sides. Once done, set them aside on a plate.
Step 2 of 5: In a saucepan, pour in a drizzle of extra virgin olive oil, add a clove of garlic, add the tomato purée, season with salt, tear up a few basil leaves by hand, mix and let cook over low heat for about 20 minutes.
Step 3 of 5: Meanwhile, place the mozzarella in a colander with a bowl underneath, and tear it apart with your hands, then let it rest for the entire time the sauce cooks, so it drains well.
Step 4 of 5: Now that everything is ready, assemble the eggplant parmigiana: pour a ladleful of sauce into the bottom of a baking dish, then make the first layer of eggplant slices, cover with more sauce, a generous sprinkling of cheese, the mozzarella, and continue with another layer until all ingredients are used up.
Step 5 of 5: Bake in a preheated oven at 200°C static for about 30 minutes. When the surface is nicely gratinated, take it out of the oven! Let it rest for 15 minutes before cutting.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 353 kJ84 kcal |
| Fat | 5.06 g |
| of which saturated fatty acids | 2.98 g |
| Carbohydrates | 2.9 g |
| of which sugars | 2.38 g |
| Fibre | 1.6 g |
| Protein | 6.12 g |
| Salt | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
