Mini parmigiana baked and without frying: Perfect as an appetizer, main course or buffets, They are easy and quick to prepare single portions because they are made directly in muffin molds. As you can see in the VIDEO RECIPE on my YouTube channel, are easy to make and unmold.
Eggplants are not fried, as in the original recipe of the SICILIAN EGGPLANT PARMESAN, in NEAPOLITAN PARMIGIANA or COLD PARMIGIANA ALLA MESSINESE, but they are baked in the oven. I cut them rather thick so that they are soft and tasty. Inside, tomato gravy, Basil, grated caciocavallo cheese and boiled egg. But you can replace it for example with a little’ Ham, If you prefer.
This mini parmigiana without frying and baked is light and tasty. Single portions can be prepared in advance and heated (even in the microwave) or serve at room temperature. A light alternative to parmesan prepared with fried eggplant. I recommend, though, Do not skimp when you grease the eggplant slices with extra virgin olive oil.
If you love eggplant parmigiana you have to try that too WITH FIOR DI LATE AND CARASAU BREAD or the PARMESAN and of course the RUSTIC BAKED AUBERGINES. Is, if you are an expert in cooking, I suggest you also try the SCACCIA RAGUSANA PARMIGIANA, A real triumph of taste. Have a good day!
2-3 eggplants of the elongated type (violets or stripped)
Grated Parmigiano Reggiano PDO and caciocavallo cheese
400 ml of tomato puree
a clove of garlic
2 hard boiled eggs
extra virgin olive oil
First prepare the tomato sauce by putting a clove of garlic and extra virgin olive oil in a saucepan. Heat and, when the garlic is golden, remove it. Add the tomato puree, fresh basil and salt. Cover and cook for about 15 minutes over low heat. If you want, You can also prepare the fresh tomato sauce at home.
Wash the eggplants, Remove the ends and cut them into rather thick slices, about one centimeter. Engrave them as you see in the VIDEO RECIPE and brush with extra virgin olive oil on both sides. salt lightly. Bake the aubergines in a preheated oven at 180 degrees for 20 minutes or until golden brown and tender, turning them halfway through cooking.
Cut hard-boiled eggs into slices. Place a teaspoon of tomato sauce on the bottom of the muffin molds (I used 2, for a total of 12 single portions), Cover with a slice of baked eggplant, then add more tomato, The boiled egg, cheese and a basil leaf. Continue with a second layer and finish with the grated cheese.
Bake the mini parmigiana in a preheated oven at 180 degrees for about 10 minutes. Allow to cool slightly before removing the parmesan cheese from the molds. Bon appétit!