Melanzane alla Parmigiana
recipe

A delicious and cheesy eggplant casserole that offers rich flavors without meat. This vegetarian dish is a perfect option for lunch or dinner.
Preparation time: 1 hour
Serving size: 4
Ingredients:
- 2 large eggplants
- 2 tablespoons salt
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 800 g canned crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 250 g mozzarella cheese, sliced
- 100 g grated Parmesan cheese
- Black pepper to taste
- Fresh basil for garnish
Instructions:
1. Slice the eggplants and sprinkle salt over them. Allow them to sit for 30 minutes to draw out excess moisture.
2. Rinse the eggplant slices and dry them with paper towels.
3. Heat olive oil in a frying pan and fry the eggplant slices until golden brown on both sides. Set aside.
4. In the same pan, add onion and garlic, and sauté until soft.
5. Add crushed tomatoes, sugar, oregano, and black pepper. Let the sauce simmer for about 15 minutes.
6. In a baking dish, layer the eggplant, tomato sauce, and cheeses, starting with eggplant and finishing with Parmesan cheese on top.
7. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until the top is golden brown.
8. Allow to cool slightly before serving. Garnish with fresh basil.
Nutritional information per serving:
- Calories: 350 kcal
- Protein: 15 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 5 g

Reviews: 3.47 (6248 reviews) ★★★★★ share