Eggplant Parmigiana
This recipe is a brilliant vegetarian alternative to a lasagne. Enjoy! Serves 4 people.
Tomato Sauce
- 450 g cherry tomatoes
- 2 cloves of garlic
- 70 g pitted Kalamata olives
- 20 basil leaves
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tsp flaky salt
- 2 tbsp tomato paste
Eggplants
- 2 small, preferably thick eggplants
- 2 eggs
- Approximately 40 g all-purpose flour
- 2 mozzarellas, each 125 g, thinly sliced
- 50 g finely grated Parmesan, from a whole piece
Product used in this article
G- 800 Plancha
G-800 Plancha with lid and 3 gas burners. With a cast iron grate and thermometer on the lid. Control buttons with LED light that changes color to show the heat is on.
The lights turn white when the grill is heating and when the grill gets hot the color changes to red. This is a beast that you will enjoy every day.
This is the way to make it…
Method
- Halve the cherry tomatoes and place them in a bowl.
- Finely chop the garlic cloves and add them to the bowl.
- Roughly chop the olives and basil leaves and add them to the bowl.
- Add the remaining ingredients and mix everything well. Set aside.
- Slice the eggplants into slices slightly under 1 cm thick. You will need 16 evenly sized slices in total.
- Beat the eggs in a bowl.
- Spread the flour on a plate.
- Coat the eggplant slices in flour and then in egg, and place them in a dish.
- Heat up the plancha.
- Brush the griddle with oil.
- Pour the tomato mixture onto the plancha and let it cook and simmer.
- Meanwhile, cook the eggplant slices until tender and crispy on the side. When they are cooked, place a slice of fresh mozzarella on each one.
- Now, place one to two tablespoons of tomato sauce on eight cooked eggplant slices. Also, add a basil leaf and sprinkle with finely grated Parmesan. Place a cooked eggplant slice on top and finish with tomato sauce, Parmesan, and fresh basil.
