Grilled Parma Eggplant
Votes: 1
Time: 1 hour.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
This Parmesan eggplant recipe is a bit different from the classic method. Instead of breaded and fried eggplant, it uses grilled vegetables (you can use a grill pan). This significantly reduces the fat and calories in the casserole, but it remains just as delicious. The grilled eggplant is layered in a casserole with mozzarella cheese and a tomato sauce with olives, sprinkled with grated Parmesan, and baked in the oven. The combination of the flavors of the two types of cheese, tomatoes, olives, eggplant, and aromatic spices makes this dish truly extraordinary.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 tbsp. + 1 tbsp. l. olive oil
- 1 clove garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 can (425 g) of canned pureed tomatoes
- 2 tbsp pitted olives, chopped
- 1 sprig basil + 1/4 cup thinly sliced leaves, for serving
- 2 tbsp (30 g) butter
- 1 large eggplant, sliced into 0.5 cm thick circles.
- 340 g mozzarella, sliced 0.5 cm thick.
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: garlic, red pepper flakes, pureed tomatoes, olive, basil, butter, eggplants, mozzarella cheese, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the pureed tomatoes, olives, 1/4 cup water, and a sprig of basil and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Season with salt and remove the basil sprig. Remove from heat, add the butter, and stir to combine.
- Meanwhile, preheat a grill to medium-high heat (or a grill pan). Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and season with a little salt and pepper. Grill, turning once, until tender and marked, about 4 minutes per side.
- Spread about a third of the sauce in the bottom of a small 20x25 cm rectangular baking dish. Top with half the eggplant and half the mozzarella, spreading it evenly over the surface of the dish. Repeat with another 1/3 of the sauce and the remaining eggplant and mozzarella. Drizzle with the remaining sauce and sprinkle with Parmesan.
- Bake until the sauce thickens and comes to a simmer and the cheese is browned, about 30 minutes.
- Sprinkle the dish with chopped basil and serve warm.
Author of the recipe - Valerie Bertinelli is an American actress.
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