I love eggplant and often just roast it in the oven with a little garlic and olive oil. But today, I was craving something more substantial, and eggplant Parmigiana was exactly what I was looking for. It's a warm, vegetarian Italian dish, simple to prepare and with few ingredients: eggplant, tomato sauce, mozzarella, and Parmesan. This dish brings together all the flavors of southern Italy in a delicious gratin. It's easy to make and gluten-free because it's based on vegetables, cheese, and tomatoes. Parmigiana is served hot, on its own or with a salad. It's perfect for family meals or quiet evenings. It's a simple and delicious way to cook eggplant. We loved it!

Eggplant Parmigiana

Italy

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Preparation time 20 mins Cooking time 35 mins Rest time: 10 minutes Total time 1 hr 5 mins

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 3 eggplants
• 700g of tomato coulis or puree
• 2 cloves of garlic
• 250g of mozzarella
• 80g of grated Parmesan cheese
• Olive oil
• Fresh basil
• Salt, pepper

Preparation

1. Wash and then cut the eggplants into 1 cm slices.
2. Lightly salt them and let them drain for 20 minutes.
3. Wipe them dry and then grill them in a pan with a drizzle of olive oil.
4. Prepare a sauce by heating the chopped garlic with the tomato purée. Season with salt and pepper.
5. Slice the mozzarella and keep the parmesan ready to use.
6. In a dish, alternate layers of eggplant, tomato sauce, mozzarella and parmesan.
7. Repeat until all ingredients are used up and finish with parmesan cheese.
8. Add a few basil leaves.
9. Bake for 35 minutes at 180°C.
10. Allow to rest for 10 minutes before serving so that the layers can set.
    

Keywords: Gluten-free eggplant parmigiana, gluten-free Italian eggplant, gluten-free Italian recipe, gluten-free eggplant gratin, traditional Italian cuisine, easy eggplant recipe, GlutenEvasion Italy

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