Parmigiana di Melanzane

Ingredients

• 2 large eggplants (800g) 2 large eggplants (800g)
• 1 cup (240ml) olive oil, for frying 1 cup (240ml) olive oil, for frying
• 2 cups (480ml) tomato sauce 2 cups (480ml) tomato sauce
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• 2 cups (200g) mozzarella cheese, shredded 2 cups (200g) mozzarella cheese, shredded
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 20g (total), 10g (sugars)
• Protein: 15g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to remove excess moisture.
3. 3.
   Rinse the eggplant slices and pat them dry with a paper towel.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Place them on a paper towel-lined plate to remove excess oil.
5. 5.
   In a separate saucepan, heat the tomato sauce over medium heat. Add the minced garlic, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
6. 6.
   In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top, followed by a layer of mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and a sprinkle of grated Parmesan cheese.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices helps remove excess moisture and reduces bitterness. Make sure to rinse and pat them dry before frying.
• Tomato sauce — Use ripe and flavorful tomatoes for the sauce to enhance the overall taste of the dish.
• Mozzarella cheese — Shred the mozzarella cheese yourself for better melting and texture.

Tips & Tricks

• To make the dish lighter, you can grill the eggplant slices instead of frying them.
• For a twist, add a layer of sliced cooked ham or salami between the eggplant and cheese layers.
• Allow the Parmigiana di Melanzane to rest for a few minutes after baking to allow the flavors to meld together.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Serve the dish with a side of fresh salad to balance the richness.

Serving advice

Parmigiana di Melanzane is best served warm. Allow it to cool slightly before slicing and serving. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

When serving Parmigiana di Melanzane, use a spatula to carefully transfer individual portions onto plates, ensuring the layers remain intact. Serve on a white or colorful plate to showcase the vibrant colors of the dish.