Parmigiana without frying Quick and easy recipe

Parmigiana without frying: this aubergine parmigiana is the lighter variant with grilled aubergines rather than fried. Slices of eggplant are cut in width and composition a single portion make it even more practical and nice to serve. A few ingredients are enough to create a tasty, simple and quick to prepare side dish. To be served 2 portions for each diner. I used striped aubergines because they are sweeter.

Ingredients for 6 single portions

  • 1 medium-large eggplant (I used the striped one)
  • 200 gr of tomato sauce
  • 150 grams of drained provola
  • 2 tablespoons of extra virgin olive oil
  • grated Grana cheese
  • salt and basil

Watch the Video Recipe of Parmigiana without frying

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Most important steps

    Parmigiana without frying preparation

    Prepare all the ingredients on the work surface.

    Start by cooking the tomato puree over medium-low heat for 15 minutes with a drizzle of oil, a pinch of salt and a few basil leaves. Keep the sauce aside.

    Parmigiana without frying
    Permigiana Without frying

    Wash and dry the aubergines, remove the ends and cut into slices about 1 cm thick, heat the grill and cook the slices without seasoning for about 4 minutes per side.

    Parmigiana without frying
    Permigiana Without frying

    Slice the provolone or mozzarella (previously kept in the fridge or drained to remove excess milk). Preheat the oven to 200 °. Put a sheet of parchment paper on the pan. Grate the Grana and proceed with the composition of the single portions. Arrange the larger aubergine slices at the base, add a spoonful of tomato puree, a little Grana cheese and a slice of provolone to each slice.

    Parmigiana without frying
    Permigiana Without frying

    Cover with another slice of aubergine and repeat the operations with tomato sauce, a basil leaf and Grana. Sprinkle all the single portions with a drizzle of oil and bake for 10 minutes at 200 °.

    Parmigiana without frying
    Permigiana Without frying

    Serve your light aubergine Parmigiana and serve with a fresh basil leaf on each portion. Enjoy your meal!

    You may also be interested in baked eggplant cutlets

    WINE PAIRING: Aglianico and Nero d'Avola

    In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org

    Parmigiana without frying

    Parmigiana without frying

    Enjoy your meal!!!

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