Main course for 4 people

For 1 long terra cotta dish measuring 22 x 32 cm

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3 eggplants
4 tbsp olive oil
Salt
Pepper

1 bunch basil
400 g mozzarella
800 g tomato sauce (e.g., Napoletana, Arrabiata)
100 g grated Parmesan cheese

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PREPARATION

Preheat the (gas) grill to 250 °C. Cut the eggplants lengthwise into 5 mm thin slices and brush with olive oil. Grill the eggplants on both sides for about 5 minutes. Season with salt and pepper.

Roughly chop the basil. Tear the mozzarella into pieces. Layer the parmigiana: spread a little tomato sauce in the dish. Layer the eggplant, tomato sauce, basil, mozzarella, and Parmesan cheese in 2 layers in the dish. Finish with Parmesan cheese. Cover and bake the parmigiana on the grill for 30-35 minutes. Remove and allow to cool slightly. Serve the parmigiana lukewarm.

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Preparation:

Preparation time: approx. 20 minutes
Grilling time: 40-45 minutes

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Serve with baguette.

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Tip

Grill the eggplant over the embers.

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