Description
Indulge in the comforting layers of Parmigiana di Melanzane, a classic Italian dish that beautifully combines crispy fried eggplant, rich tomato sauce, and gooey cheese. This delightful recipe is perfect for family dinners or cozy nights in, offering a harmonious blend of textures and flavors that will satisfy everyone at the table. With its vegetarian appeal, it’s not just a meal; it’s an experience that brings loved ones together.
Ingredients
Scale
- 2 large eggplants (700g)
- 1.5 lbs pureed tomatoes (700g)
- 1 white onion
- Fresh basil
- 8.8 oz mozzarella cheese (250g)
- 3/4 cup Parmigiano Reggiano (70g)
- Olive oil
- Sunflower oil
- Flour
- Salt
- Pepper
Instructions
- Slice eggplants and salt them in a colander for 1 hour to drain excess moisture.
- Sauté chopped onion in olive oil until soft. Add tomato passata and basil; simmer for 10-15 minutes.
- Rinse and dry eggplant slices, dust with flour, then fry until golden.
- Preheat oven to 180°C/350°F. Layer eggplant, tomato sauce, mozzarella, and Parmigiano in a baking dish.
- Finish with remaining sauce and cheese on top. Bake covered for 20 minutes; uncover and bake another 20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg