All the flavour of an eggplant parm, in half the time and without the heaviness of the breading and additional cheese.
Lazy Eggplant ParmigianaPrint This
- 2 medium eggplants, cut lengthwise into thin slices
- 2 cups Passata
- 4 tbsp olive oil
- 2 sprigs fresh oregano
- 200g pecorino cheese, sliced
- 1 small bunch fresh basil, chopped
Make sure an oven rack is positioned in the top third of the oven, then preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
To prepare the eggplant: Preheat your grill or a grill pan over high heat. Lightly char the eggplant slices on both sides. Place them in a single layer on the baking sheet.
To make the sauce: Heat the passata in a saucepan over medium heat. Add a drizzle of olive oil, some salt and the oregano and let it cook for about 5 minutes. You just want to warm the passata and let the flavors come together.
To assemble the dish: Spread the tomato sauce over the charred eggplant and top with slices of pecorino and grated parmigiano. Drizzle with some extra virgin olive oil, if you want. Bake until the cheese melts and becomes slightly golden on top. Remove the pan from the oven and sprinkle the eggplant with the basil.
I’d let this sit a while so that you’re not eating it boiling hot out of the oven. Like traditional egg parm, I prefer to eat it a few hours after it has come out of the oven and has been resting at room temperature.