Melanzane alla Parmigiana
recipe

A delicious and hearty Italian dish combining eggplant, tomato, and cheese. This baked dish is perfect as a main course or a side.
Preparation time: 1 hour
Serving size: 4-6 servings

Ingredients:

- 2 large eggplants
- Salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 800 g crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Black pepper to taste
- 250 g mozzarella cheese, sliced
- 100 g Parmesan cheese, grated
- Fresh basil for garnish

Instructions:

1. Slice the eggplants into 1 cm thick slices and sprinkle salt over them. Let them sit for 30 minutes to draw out excess moisture.
2. Rinse the eggplant slices and dry them with paper towels. Heat olive oil in a pan and fry the eggplant slices until golden brown on both sides. Place them on paper towels to drain.
3. In the same pan, add more olive oil and sauté the chopped onion and crushed garlic. Add the crushed tomatoes, sugar, oregano, salt, and black pepper. Let the sauce simmer on low heat for about 15 minutes.
4. Preheat the oven to 180°C (350°F).
5. Prepare a baking dish. Spread a layer of tomato sauce on the bottom, then a layer of eggplant slices, followed by mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a cheese layer.
6. Bake in the oven for about 30-35 minutes, until the top is beautifully golden and bubbly.
7. Allow to rest for a few minutes before serving. Garnish with fresh basil.

Nutritional information (per serving):

- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 5 g

Reviews: 3.51 (6147 reviews) ★★★★★ share