Melanzane, known as aubergine or eggplant, is a versatile vegetable that tastes great in various dishes. One of the classics is Melanzane alla Parmigiana, an easy-to-make Italian dish packed with flavor. Grilled eggplant slices are layered with flavorful tomato sauce, creamy mozzarella and spicy Parmesan cheese, resulting in a mouth-watering combination. This dish is perfect for lovers of Italian cuisine and brings the delicious flavors of Mediterranean cuisine to your own kitchen. Whether you want to prepare a vegetarian meal or simply fancy a tasty dish, this Melanzane alla Parmigiana will seduce you with its aromas and flavors. So put on your apron and get ready for a culinary journey to Italy with this delicious recipe!
The preparation time is approximately 1 hour and 15 minutes, including grilling the eggplant, preparing the tomato sauce and baking the casserole. Please note that exact cooking time may vary depending on individual cooking skills and equipment.
Ingredients (for 4 people):
- 2 large eggplants
- 500 ml tomato sauce
- 250 grams mozzarella, sliced
- 100 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 onion, finely chopped
- Handful of fresh basil leaves
- Olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 180°C.
- Cut the aubergines into slices about 1 cm thick. Sprinkle them with salt on both sides and let them rest for about 30 minutes to extract the excess moisture.
- Rinse the eggplant slices and pat them dry with kitchen paper.
- Heat a grill pan over medium heat and lightly brush the eggplant slices on both sides with olive oil. Grill the eggplant slices in batches until they have nice grill marks on both sides. Set them aside.
- Heat a little olive oil in a pan over medium heat. Add the finely chopped garlic and onion and fry until translucent.
- Add the tomato sauce and season with salt and pepper. Let the sauce simmer for about 10 minutes to allow the flavors to mix well.
- Lightly grease a baking dish with olive oil. Cover the bottom of the dish with a layer of tomato sauce.
- Place a layer of grilled eggplant slices on top of the sauce. Cover the eggplant with a layer of tomato sauce, slices of mozzarella and some Parmesan cheese. Repeat these layers until all ingredients are gone, ending with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake the Melanzane in the preheated oven for 30 minutes.
- Remove the foil and bake the Melanzane for another 15-20 minutes, or until the cheese is golden brown and bubbling.
- Remove the baking dish from the oven and let the dish rest for a while. Garnish with fresh basil leaves.
- Serve the Melanzane alla Parmigiana warm and enjoy the flavors of Italy.
Serve this delicious melanzane alla parmigiana as a main course with a green salad and freshly baked bread, or as an accompaniment to an Italian meal. The tasteful combination of grilled eggplant, creamy mozzarella and tomato sauce is sure to enchant you and spoil your taste buds with a piece of Italy on your plate. Buon appetito!
