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
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.
G-800 Plancha
High-Heat Cooking, Full Flavor
The Cozze G-800 Plancha is built for powerful, even heat – perfect for searing meats, grilling vegetables, or cooking delicate seafood with precision. With a spacious cooking surface and sleek design, it’s ideal for versatile outdoor cooking. Whether it’s breakfast, lunch, or dinner, the G-800 brings the heat and the flavor.
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