Whole baked eggplant parmigiana
2 servings
60 minutes
Whole baked eggplant parmigiano is a gastronomic masterpiece that combines traditional Italian notes with a creative approach. This dish transports us to sunny Tuscany, where parmesan cheese and pesto sauce create a magical flavor combination. The baked eggplant becomes tender, infused with the aromas of garlic, cherry tomatoes, and Italian herbs. Sulguni adds textural depth while the pesto sauce brings a zesty freshness. The dish is perfect as a standalone treat or as a side for a light dinner. It can be served with crispy baguette or a glass of white wine to highlight its complexity and harmony of flavors. It's ideal for cozy home evenings or as an exquisite accent on the festive table.
1
Chop the cherries and salt them. Cut the garlic coarsely.
- Cherry tomatoes: 7 pieces
- Garlic: 2 pieces
- Salt: to taste
2
Fry the tomatoes with garlic in heated oil in a pan for 4-5 minutes, stirring constantly.
- Cherry tomatoes: 7 pieces
- Garlic: 2 pieces
3
Combine cheese, mayonnaise, and Italian herbs in a deep bowl.
- Grated Parmesan cheese: 85 g
4
Press the garlic, add salt and mix.
- Garlic: 2 pieces
- Salt: to taste
5
Slice the eggplant about 7 mm thick, without cutting all the way to the stem.
- Eggplants: 1 piece
6
Place a couple of slices of suluguni cheese in the first compartment.
- Suluguni cheese: 50 g
7
Place the tomatoes with garlic, taken off the stove, in the next compartment.
- Cherry tomatoes: 7 pieces
- Garlic: 2 pieces
8
Grease the third compartment with a cheese-mayonnaise mixture.
- Grated Parmesan cheese: 85 g
9
Spread pesto sauce on the fourth one.
- Pesto: 3 tablespoons
10
Repeat in the same order with each section. Grease the eggplant skin with mayonnaise.
- Grated Parmesan cheese: 85 g
- Salt: to taste
11
Place the eggplant in a baking dish lined with foil and bake at 190 degrees for 35 minutes.
- Eggplants: 1 piece