Eggplant parmigiana

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23 ingr.

1 val.


Eggplant parmigiana

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 180 degrees. Close the upper and lower air dampers to keep the temperature even.
Grease the eggplant slices with oil. Bake on both sides on the grill.
Marinara sauce:
Place a cast iron skillet on the grill. Heat the oil and fry the garlic, stirring often for about 4 minutes. Add the onion, anchovies (if using) and red pepper flakes and cook, stirring often, until the onion is clear, about 5 minutes. Stir in the tomato paste and cook, stirring often, until slightly dark, about 2 minutes. Add the wine, bring to a boil and cook until almost completely evaporated, about 1 minute. Add the tomatoes and their juice; add basil and oregano and stir. Shake 1½ cup of water into one can of tomatoes, then another to rinse, and add to the pot; seasoned with salt. Simmer the sauce for about 1.5 hours. until thick and dark in color.
Allow the sauce to cool slightly. Grind with a grinder. Taste and season with salt.
The sauce can be prepared 2 days in advance. Cover and cool.
In a baking dish, layer the eggplant with the sauce and cheese.
Place the baking stone on the grill and bake for 40 minutes.


Marinara sauce:
¼ A cup of olive oil
1 head garlic, cloves crushed
1 large chopped red onion
3 anchovy fillets (optional)
½ teaspoon chopped red pepper flakes
1 tablespoon tomato paste
¼ A cup of dry white wine
2 cans of peeled tomatoes in their juice
¼ cup torn basil leaves
½ teaspoon of dried oregano

Eggplants and collection:
4 medium peeled, cut along the aubergines
½ cup for serving finely chopped basil and parsley as well as basil leaves
300 gr. fresh mozzarella, finely chopped