Eggplant halves filled with tomato sauce, mozzarella, and Grana, then gratinated until a golden crust forms. A simple and quick summer version of traditional Parmesan, perfect as a main course or one-dish meal.
Wash the eggplants, dry them, and cut them in half lengthwise.
Carefully scoop out the flesh of the eggplants, leaving enough thickness to keep the shells intact.
Season the eggplant halves with oil and salt, then arrange them on a baking tray lined with parchment paper.
Bake the hollowed eggplants in a preheated oven at 180 °C for approximately 15 minutes, until they begin to soften.
Cut the scooped-out flesh into cubes and combine it with the tomato sauce, adjusting the seasoning with salt and pepper.
Fill the eggplants with the tomato and eggplant mixture, then distribute the chopped mozzarella on top.
Finish with a generous sprinkling of grated Grana Padano and a few fresh basil leaves.
Continue cooking for approximately 15 minutes, or until the filling is hot and the surface is golden and gratinated.
Serve the alternative eggplant Parmesan very hot, just out of the oven.
Baking tray
Air fryer
Store in the refrigerator in an airtight container for a maximum of 2 days. Reheat in the oven or air fryer before serving.
For cooking in an air fryer, cook the hollowed eggplants at 180 °C for approximately 10–12 minutes, fill them, and continue cooking until golden. Cooking times may vary depending on the
Italia
| Energy (kcal) | 74.3 |
| Carbohydrates (g) | 2.46 |
| of which sugars (g) | 2.46 |
| Fat (g) | 4.5 |
| of which saturates (g) | 2.66 |
| Protein (g) | 5.34 |
| Fibre (g) | 1.55 |
| Salt (g) | 0.13 |
