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Grilled eggplant parmigiana





2 unit

Pachino tomatoes

500 grams

Mozzarella cheese for pizza

200 grams


to taste

Grated cheese

5 spoons

Iodized salt

1 pinch

Black pepper

to taste

Extra virgin olive oil

to taste

single courses from Italy

Grilled eggplant parmigiana

Grilled eggplant parmigiana

vegetarian with lactose high in calcium high in potassium high in phosphorus

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Grilled eggplant parmigiana

Roasted eggplant parmigiana, can be a great appetizer, easy to make, light and delicious dishes. They are also good cold. Try it with the zucchini will see that will please everyone in the family.

Grilled eggplant parmigiana step 1

step 1

Cut into half a centimeter of the eggplant round slices Season with a thread of extra virgin olive oil, salt, pepper, oregano, and arrange them on a baking sheet covered with parchment paper bake at 180 ° C for 15 minutes.

Grilled eggplant parmigiana step 2

step 2

Meanwhile, cut the tomatoes into cubes and slice the mozzarella. Remove the slices of eggplant from the oven and let cool.

Grilled eggplant parmigiana step 3

step 3

Formed turrets: 4 arranged on Pyrex (1 for each diner) from oven, an eggplant, on each slice of eggplant arrange the mozzarella cheese, a tablespoon of chopped tomatoes, and a sprinkling of cheese.

Grilled eggplant parmigiana step 4

step 4

Alternate with other slices of eggplant, still tomato, and mozzarella cheese on the latest slice of eggplant still arranged with tomato sauce and mozzarella pieces.

Grilled eggplant parmigiana step 5

step 5

Bake at 200 ° C for 10 minutes, the time that the cheese becomes soft.

Grilled eggplant parmigiana step 6

step 6

Serve with a dolio wire and 2 basil leaves. If you want it can also grill the eggplant, excellent idea is to prepare them in advance and then put them in the oven 10-15 minutes before sitting down to table.

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