Non-fried eggplant parmigiana with ready-made Sugo
Here the eggplants are first baked in the oven and then layered with Sugo and mozzarella in the baking dish. It is a variation of parmigiana, distinct from the version with fried eggplants. The Sugo Cilentano is already cooked: the preparation focuses on the eggplant slices and the balance of the layers.
Method
- Heat the conventional oven to 220 °C. Wash the aubergines and cut them lengthwise into slices of about 5–7 mm. Cut the mozzarella and leave it to drain well.
- Arrange the slices without overlapping on two baking trays, brush with oil and add a little salt. Bake for about 25–30 minutes, turning the slices and swapping the trays halfway through if necessary. They should become soft and lightly golden. With a single tray you will need several batches.
- Lower the oven to 190 °C. Spread a little sauce on the bottom of a baking dish of about 20 × 25 cm. Alternate aubergines, sauce, mozzarella, grated cheese and basil, arranging the ingredients in three layers.
- Finish with sauce and cheeses and bake on the middle rack for about 30–35 minutes. The surface should turn golden and the layers should be piping hot in the centre too. If it browns too soon, cover without sealing.
- Let it rest for 10–15 minutes before cutting. This step helps the portions keep their shape without having to dry out the parmigiana too much in the oven.
Minnelea products for this recipe
The preserves used in this recipe.
The 90 minutes given for preparation and cooking do not include the final rest; with several batches of eggplant you will need more time. Use fresh eggplants: those preserved in oil have a different preparation and texture and do not replace these amounts. If the mozzarella releases a lot of whey, let it drain before you start.