Grilled eggplant parmigiana

By GialloZafferano · 75 min

Ingredients

Instructions

1. Finely chop the onion and sauté it gently in a saucepan with a drizzle of oil for about 8 minutes. Add the tomato purée and a little water, just enough to rinse the container.
2. Add salt, stir, cover, and cook on low heat for about 30 minutes, stirring now and then. In the last few minutes, leave the lid slightly open so the sauce thickens.
3. Meanwhile, wash and trim the eggplants, then slice them lengthwise to about 1/4 inch thick.
4. Heat a grill pan and grill the eggplant slices for 2 minutes per side on high heat, until they have nice grill marks. Set them aside as they are ready.
5. Tear the mozzarella by hand and place it in a strainer over a bowl to drain off excess whey.
6. Spread a layer of sauce on the bottom of an 11x8 inch baking dish. Lay the grilled eggplant on top, slightly overlapping, then cover with more sauce and torn basil leaves.
7. Sprinkle generously with grated cheese and scatter pieces of torn mozzarella. Repeat for 2 more layers, starting each with grilled eggplant.
8. Finish the top layer with only grated cheese and a drizzle of oil, no mozzarella. Add a grind of pepper.
9. Bake on the middle rack of a preheated static oven at 392°F for about 50 minutes. Let it rest briefly, then garnish with fresh basil if desired and serve hot or at room temperature.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionCheeseTomatoMozzarella cheeseEggplant