Parmigiana di Melanzane
Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.
Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.
- 1/2 tbsp olive oil
- 1 white onion
- salt and pepper (to season)
- flour (for dusting)
- 2 large aubergines/eggplant (around (700g/ 1.5 lbs))
- 1.5 lbs (700g) passata/pureed tomatoes (chunky/rustica*)
- small bunch of basil
- 8.8 oz (250g) mozzarella cheese ( cut into cubes)
- 3/4 cup (70g) parmesan cheese ( freshly grated)
- sunflower oil (for frying (around 1/2 litre))
- Carbohydrate 1.71233333333333 g
- Cholesterol 0 mg
- Fat 0.299583333453945 g
- Fiber 0.311666675408681 g
- Protein 0.201666666666667 g
- Saturated Fat 0.0465350000166541 g
- Serving Size 1 1 people (174g)
- Sodium 0.738958333335746 mg
- Sugar 1.40066665792465 g
- Trans Fat 0.0127495833365996 g
- Calories 10 calories
Step-by-step
- Thinly slice the aubergines removing the top and bottoms and place them in a colander.
- Sprinkle them lightly with salt and set them aside for 1 hour. This drains out any excess water and helps with frying.
- Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned.
- Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands.
- Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes.
- Set aside.
- Rinse the aubergines under cold water to remove the salt and pat them dry with a kitchen towel or paper.
- Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
- Preheat the oven to 180°C/350F/gas mark 4.
- Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the aubergines from sticking.
- Next add one layer of aubergines to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer).
- Continue with the next layer until you have one top layer left.
- For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella.
- Cover loosely with foil and bake for 15 minutes, remove the foil and bake for another 10 minutes until nice and golden and bubbling on top.
- Let it rest for 5 minutes before serving.
My Love Affair with Parmigiana di Melanzane
There's a certain magic that happens when simple ingredients combine to create something truly extraordinary. For me, that magic is embodied in Parmigiana di Melanzane. This isn't just a recipe; it's a journey, a culinary adventure that transports me straight to the sun-drenched landscapes of Italy. The aroma alone – that intoxicating blend of fried eggplant, rich tomato sauce, and melting mozzarella – is enough to make my mouth water. I remember the first time I tasted it; I was a young girl on a family trip to Italy. The dish was served in a quaint trattoria, nestled among rolling hills and vineyards. Each bite was a burst of flavor, a revelation of simple perfection. Now, years later, the scent still evokes those happy memories.
Since that fateful trip, Parmigiana di Melanzane has become a staple in my kitchen. I’ve made it countless times, tweaking it here and there, perfecting the technique, and sharing it with friends and family. I've even experimented with variations—adding different herbs, cheeses, or even a sprinkle of chili flakes for a kick. But the core remains the same: layers of tender eggplant, bathed in a fragrant tomato sauce and generously topped with cheese. It’s a dish that celebrates the beauty of simplicity, a testament to the fact that sometimes, the most satisfying meals come from the most straightforward recipes.
The process of making Parmigiana di Melanzane is therapeutic for me. The rhythmic slicing of the eggplants, the gentle sautéing of the onions, the careful layering of the ingredients – it’s a meditative experience. And the best part? The joy of sharing this delicious creation with loved ones. The satisfaction of seeing their faces light up with the first bite, hearing their compliments, and knowing that I've created something truly special, something that nourishes not just the body but also the soul.
Beyond its deliciousness, Parmigiana di Melanzane is a remarkably versatile dish. It's perfect for a weeknight dinner, a weekend gathering, or even a special occasion. It can be served hot, straight from the oven, or at room temperature, making it ideal for potlucks or picnics. And the leftovers? Even better the next day! The flavors have melded beautifully, creating an even richer, more intense experience. It’s a dish that transcends the ordinary, transforming a simple meal into a celebration of taste and tradition.
More than just a meal, Parmigiana di Melanzane is a memory, a story, a connection to a rich culinary heritage. It's a dish that I will continue to cherish and share for years to come.
Whether you're a seasoned cook or a kitchen novice, I highly recommend giving this recipe a try. It's easier than you might think, and the reward is well worth the effort. The resulting dish is a symphony of flavors and textures that will leave you wanting more. It’s a testament to the magic that can happen when simple ingredients are combined with love and care.
So, gather your ingredients, put on some Italian music, and let the culinary adventure begin! Trust me, your taste buds – and your heart – will thank you.
