Melanzane alla Parmigiana

Elena Butuc

In the bounty of the season, overflowing with fresh and aromatic vegetables, my culinary exploration takes a delightful turn towards vegetarian delights. Italian cuisine, with its rich flavors and wholesome ingredients, serves as my inspiration. The dish in question, Eggplant Parmigiana, has long been on my list, and it did not disappoint when I finally decided to give it a try.

The dish exceeded my expectations, charming even my initially skeptical husband with its savory layers of cheese, ripe tomatoes, and perfectly tender eggplants. It's a testament to how a meatless dish can still be profoundly satisfying and bursting with robust flavors.

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Ingredients

Metric US

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Eggplant

3 pieces

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Tomatoes

5 pieces

about 1 kg

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Mozzarella

300 g

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Parmesan

100 g

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Olive oil

50 ml

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Salt

1 tsp

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Basil

1 tsp

dried or fresh, with an optional half tsp of oregano

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Garlic cloves

2 pieces

Step by step

Step 1

Slice the eggplants and brush them lightly with olive oil. Optionally, soak them in salted water to remove bitterness, then pat dry.

Step 2

Brown the eggplant slices in a pan or on a grill until golden.

Step 3

Score the tomatoes, then blanch in boiling water for 1 minute. Peel and chop into small cubes.

For a saucier consistency, consider using up to 7-8 tomatoes.

Step 4

Warm the olive oil in a pan over medium heat.

Step 5

Add the chopped tomatoes and simmer for 15-20 minutes to develop flavor.

Step 6

Season the sauce with salt, basil, oregano (if using), and crushed garlic. Cook for an additional minute then remove from heat.

Step 7

Begin assembling the Parmigiana by spreading a layer of tomato sauce at the bottom of a deep baking dish.

Step 8

Layer the eggplant slices over the sauce, covering the surface completely.

Step 9

Add another layer of tomato sauce atop the eggplants.

Step 10

Generously sprinkle with both mozzarella and Parmesan cheeses, dividing evenly to allow for three full layers.

Step 11

Repeat the layering process—eggplant, sauce, and cheeses—until the dish is filled, aiming for three layers.

Step 12

Bake in a preheated oven at 200°C (392°F) for 30 minutes or until golden brown on top.

Step 13

Allow the dish to cool for several hours before serving. It's remarkably more flavorful when served cool, allowing the layers to set and meld together beautifully.

Eggplant Parmigiana is truly one of the most exquisite vegetarian dishes, capturing the essence of Italian cuisine in every bite.