About Melanzane alla Parmigiana
Melanzane alla Parmigiana is a traditional Italian dish made with layers of fried or roasted eggplant, tomato sauce, Parmesan cheese, and mozzarella cheese. The eggplant is usually sliced and salted before being cooked, to remove excess moisture and bitterness. The dish is typically baked in the oven until the cheese is melted and bubbly.
It’s a flavorful and satisfying vegetarian dish that can be served as a main course or a side dish.
Ingredients:
2 large eggplants, sliced into 1/4 inch rounds
1/4 cup chopped fresh parsley leaves
Olive oil
Salt
1 onion, finely chopped
3 garlic cloves, minced
1 can (28 oz) of crushed tomatoes
1 tsp sugar
1/4 tsp red pepper flakes
1/4 cup chopped fresh basil leaves
1 lb fresh mozzarella cheese, sliced
1/2 cup freshly grated Parmigiano-Reggiano cheese
Instructions:
1. Place the eggplant slices in a colander, sprinkle with salt and let sit for 30 minutes to remove excess moisture.
2. Rinse the eggplant slices and pat them dry with paper towels.
3. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the skillet.
4. Fry the eggplant slices in batches until golden brown, adding more oil as needed. Drain the fried eggplant slices on paper towels to remove excess oil.
5. In a separate pot, sauté the onion and garlic in a little bit of olive oil over medium heat until soft and fragrant.
6. Add the crushed tomatoes, sugar, red pepper flakes, basil, parsley, and salt to taste. Bring the sauce to a simmer and let it cook for 15-20 minutes until it thickens.
7. Spread a little bit of the tomato sauce on the bottom of a 9×13 inch baking dish.
8. Layer the eggplant slices over the tomato sauce, then add a layer of sliced mozzarella cheese and a sprinkle of Parmigiano-Reggiano cheese.
9. Repeat the layers until all the ingredients are used up, making sure to end with a layer of cheese on top.
10. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 25 minutes or until the cheese is golden brown and bubbly.
Tips for Melanzane alla Parmigiana
⦁You can use canned or fresh tomatoes for the sauce. If using fresh, blanch them in boiling water for 1-2 minutes, then peel and chop them.
⦁Be sure to squeeze out the excess liquid from the mozzarella cheese before using it in the dish to prevent it from becoming too watery.
⦁You can add a layer of cooked ground meat, such as beef or sausage, between the layers of eggplant and sauce for a heartier version of the dish.
⦁Let the dish rest for at least 10-15 minutes before slicing and serving. This will allow the flavors to meld together and make it easier to cut.
⦁Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, cover with foil and bake in a 350°F oven until heated through.
Nutrition Info
Calories: 273kcal | Carbohydrates: 25g | Protein: 19.1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 961mg | Fiber: 8.7g | Sugar: 3.8g |
