Breaded aubergine parmigiana without frying and without meat

Breaded aubergine parmigiana without frying: a complete, meat-free, baked, healthy dish

The traditional aubergines of Southern Italy, breaded without eggs, cooked in the oven and without frying.

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 01:30

Interval: 00:40

TOOLS

1 cutting board(s), 1 kettle, 2 bowls (1 optional), 1 colander or strainer, 1 grater (optional), 1 frying pan(es), 1 refractory plate or individual refractory plates, 1 vertical food mill, 1 tray(s) ( or more)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the eggplant empanada

– 1 medium aubergine, cut into slices of approximately 7 mm

– olive oil to taste to generously grease the aubergines (or oil)

– 1 cup(s) breadcrumbs or enough for breading ^THE

– salt to taste

– oil to taste

Ingredients Homemade tomato sauce

– olive oil to taste

– 1/2 onion(s), chopped

– 1 clove(s) of garlic, minced

– 1 can(s) of peeled tomatoes (with juice)

– 1 can(s) of water

– 1 sprig(s) of basil

– 1 unit(s) of laurel

– salt to taste

– pepper to taste

Ingredients for assembling and gratinating

– basil to taste (leaves)

– 100 g of grated or sliced ​​mozzarella

– parmesan to taste

Ingredients to accompany

– parmesan to taste, grated

PREPARATION:

1. Put a kettle to boil with water for the tomato sauce.
2. Start by soaking the aubergines (see preparation).
3. Then add the tomato sauce when cooked (see preparation).
4. Continue breading and roasting the aubergines (see preparation).
5. Separate other ingredients and utensils from the recipe.
6. If you didn’t buy it already grated, grate the parmesan and mozzarella, or cut it into slices.

PREPARATION:

Eggplant – Preparation (do this step during pre-preparation):

1. Wash and dry the aubergines, removing the ends.
2. Cut them into rounds or slices lengthwise.
3. Place it in a bowl with water and salt and let it macerate for about 10 minutes, so that it becomes less bitter and more fleshy.
4. Continue with the preparation of the tomato sauce – continue.

Tomato sauce (do this step during pre-preparation):

1. Peel and chop the garlic and onion.
2. Wash and dry the basil. Chop the basil leaves to assemble and finish. Book on absorbent paper. Use the entire branch for the sauce.
3. Wash the blonde.
4. In a pan, sauté the garlic and onion in olive oil until lightly golden.
5. Add the bay leaf and basil (sprigs) and mix.
6. Add the peeled tomatoes with the juice and, using a vertical potato masher, crush the tomato cubes until you obtain a rustic puree.
7. Add boiling water (see quantities in the ingredients) and mix well.
8. When it boils, season with salt and pepper.
9. Reduce the heat to low and cook for at least 20 minutes – if the sauce begins to dry out, add a little more boiling water.
10. Continue by putting the aubergines to cook.

Eggplant – Breading (do this step before continuing the pre-preparation):

1. Preheat the oven to 180°C to roast the aubergines.
2. Grease one or more baking trays with a drizzle of oil or olive oil.
3. Drain the aubergines using a colander or strainer.
4. Wash them well under running water and drain them again to remove excess water.
5. Dry the aubergines with a clean cloth or absorbent paper.
6. Season the aubergines with salt and drizzle with plenty of olive oil, proceeding in a zigzag pattern so that the entire surface is well greased, which will help cooking.
7. Place the breadcrumbs in a shallow dish.
8. Dip the aubergine slices or slices in the breadcrumbs, pressing well until a smooth crust forms.

Eggplant – ROAST (do this step during pre-preparation):

1. Arrange the slices or aubergine slices without overlapping them on the greased baking tray(s).
2. Place in the preheated oven at 180°C and cook for about 10 minutes or until golden brown on one side.
3. Then turn it over and finish browning it on the other side too.
4. Continue pre-preparation (step 5).

Tomato sauce:

1. When the tomato sauce is cooked, turn off the heat.
2. Remove the bay leaf and basil sprig and set aside.

Eggplant Parmigiana – Assemble and Gratinate:

1. Remove the breaded aubergine slices from the oven.
2. Increase the temperature to 220°C to brown the aubergine parmigiana.
3. Spread a little tomato sauce in the refractory dishes or in the individual refractory dishes.
4. Portion the aubergines, tomato sauce, basil and mozzarella according to the number of layers you are going to assemble.
5. Arrange a layer of aubergines, cover with a portion of tomato sauce, spread a few basil leaves on top and cover with a portion of grated or sliced ​​mozzarella.
6. Repeat the previous step until the end of the aubergines.
7. Arrange the remaining tomato sauce on the last layer of aubergines, leaving it well covered.
8. Spread the grated or sliced ​​mozzarella and, finally, sprinkle with the grated parmesan.
9. Place in a preheated oven at 220°C to brown the cheese for about 20 minutes.

FINALIZATION AND ASSEMBLY:

1. Remove the refractory material(s) with aubergine parmigiana take out and bring to the table.
2. Decorate with a few basil leaves.
3. Serve with parmesan, served on the side.

a) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.