Melanzane alla Parmigiana

This recipe was automatically translated from Romanian. View original here
Melanzane alla Parmigiana

In this season full of natural and aromatic vegetables, I want to experiment with meatless vegetables. And the best inspiration is of course the Italian cuisine, I knew this dish before and I still thought that the time would come for him too.

My expectations were high and I was not disappointed, I even managed to amaze my husband - who twisted his nose at first, when I told him he had no meat. It really is a very tasty, fragrant, tender food, with an intense taste of cheese, tomatoes and eggplant.

Ingredients

Eggplant
3 pieces
Tomatoes
5 pieces
about 1 kg
Mozzarella
300 g
Parmesan
100 g
Olive oil
50 ml
Salt
1 tsp
Basil
1 tsp
dried or fresh, you can also add half a teaspoon of oregano
Garlic cloves
2 pieces

Step by step

1

Eggplants are cut into long slices or slices, greased with a little oil.

If you want, you can leave them in salted water first to leave some bitter juice, then wipe them well with a napkin. I didn't do it, and for reasons of convenience, but it also seems okay to taste, I'm not bitter at all.

2

Then brown them on a simple pan or grill.

3

I cut the tomatoes with a knife and poured boiling water over them. I left it for 1 minute then I peeled them and cut them into small cubes.

I would even put about 7-8 tomatoes in the future, to be more sauce.

4

Heat the olive oil in a pan.

5

Put the diced tomatoes and simmer for 15-20 minutes.

6

Finally season with salt, add basil and possibly oregano, crushed garlic. Leave it on the fire for another minute and turn off the stove.

7

And now with the eggplant ready and the tomato sauce, we can assemble Parmigiana.

Take a deep shape (mine was rectangular) for the oven. Put 2-3 tablespoons of tomato sauce on the bottom of the tray.

8

Arrange the eggplant slices over the tomato sauce, so that it covers the surface perfectly.

9

Grease the eggplants again with 2-3 tablespoons of tomato sauce.

10

Sprinkle with grated mozzarella and grated Parmesan cheese - be sure to divide their quantities into 3, because we will have 3 layers to make.

11

In this way, continue to add another layer of eggplant + tomato sauce + mozzarella + parmesan - until the tray is full.

For me, 3 layers were enough.

12

Bake in a preheated oven at 200 degrees for 30 minutes - until it starts to brown nicely.

After the oven, let it cool very well, serve it a few hours before - even cold is much better than hot, immediately from the oven.

13

You have a section here, I don't know when it is representative, but it is definitely one of the best eggplant dishes ever tasted.

Good appetite!

Quantity: 1 kg (6-7 servings)
Prep time: 35 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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