Description
Indulge in the comforting flavors of Parmigiana di Melanzane, a classic Italian dish featuring layers of crispy fried eggplant, rich tomato sauce, and gooey mozzarella cheese. This delightful recipe is perfect for family gatherings or cozy weeknight dinners. Each bite offers a harmonious blend of textures and tastes that will leave everyone at the table wanting more. Whether you serve it as a main course paired with crusty bread or as part of a festive meal, this hearty dish is sure to impress. Plus, it’s vegetarian-friendly, making it a great option for everyone!
Ingredients
- 2 large eggplants (about 700g / 1.5 lbs)
- 1.5 lbs pureed tomatoes (700g)
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (250g)
- 3/4 cup Parmigiano Reggiano cheese (70g)
- Olive oil
- Sunflower oil (for frying)
- Flour (for dusting)
- Salt and pepper
Instructions
- Slice the eggplants thinly, sprinkle with salt, and let them drain in a colander for 1 hour.
- In a pan, sauté chopped onion in olive oil until translucent. Add tomato passata and basil; simmer for 10–15 minutes.
- Rinse and dry the eggplant slices, dust with flour, then fry until golden brown in sunflower oil.
- Preheat your oven to 180°C (350°F). Layer the baking dish with tomato sauce, eggplant, cheeses, and more sauce until completed.
- Bake covered for 20 minutes; remove foil and bake for an additional 20 minutes until bubbling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Use fresh ingredients for the best flavor. Allow the dish to rest before serving to set properly. Feel free to experiment with different cheeses like provolone or ricotta.