Melanzane alla Parmigiana
recipe

A delicious Italian eggplant and tomato casserole layered with Parmesan and mozzarella cheese. Perfect for winter, it pairs well with crusty bread and red wine.
Preparation Time: 1 hour 15 minutes
Serving Size: 4

Ingredients:

- 2 large eggplants
- 400 g crushed tomatoes
- 1 onion
- 2 garlic cloves
- 200 g Parmesan cheese
- 200 g mozzarella cheese
- 2 tablespoons olive oil
- Salt
- Pepper
- Fresh basil (optional)

Instructions:

1. Slice the eggplants into 1 cm thick slices and sprinkle salt over them. Let them sit for 30 minutes to draw out moisture.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Heat the olive oil in a pan and sauté the chopped onion and garlic. Add the crushed tomatoes, salt, and pepper. Let the sauce simmer for 10 minutes.
4. Grill the eggplant slices on a grill pan or in the oven until they are nicely browned.
5. Prepare the casserole: Start with a layer of tomato sauce in a baking dish, followed by a layer of eggplant, Parmesan, and mozzarella. Repeat the layers until all ingredients are used, finishing with cheese on top.
6. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, until the cheese is melted and golden.
7. Allow to cool slightly before serving. Garnish with fresh basil if desired.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 30 g

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