Parmigiana-style eggplant gratin

Roasted eggplant, layers of spicy tomato sauce and melty mozzarella, low-carb version (without breadcrumbs).

Ingredients

medium eggplants

canned crushed tomatoes

minced garlic

fresh mozzarella

grated parmesan

olive oil

Instructions

1. Prepare the oven to 220°C; Arrange the eggplant slices on a baking sheet, brush lightly with oil and roast for 10–12 minutes until browned and tender.
2. Meanwhile, heat 1 spoon of oil in a pan, brown the garlic for 30 seconds, add the crushed tomatoes, a pinch of salt and a spoon of dried basil; let reduce for 10–12 minutes until thickened.
3. In an oiled gratin dish, alternate a layer of roasted eggplant, a layer of tomato sauce, slices of mozzarella and a sprinkling of parmesan; repeat for 2–3 layers.
4. Bake for 15–18 minutes at 200°C until the cheese is melted and golden; grill for 1–2 minutes if necessary to brown.
5. Let stand 5 minutes before serving so the layers hold together; garnish with fresh basil.

Variants

• Add sautéed spinach leaves for a more plant-based version.

Tips

• Lightly salt the eggplant slices after cutting and pat them dry if they release too much water.

FAQ