When it comes to classic Italian dishes, the Parmigiana di Melanzane (also called Parmigiana) stands out as a favorite summer delicacy.
This rich and hearty dish, composed of layers of fried eggplant, tangy tomato sauce, and gooey melted cheese, is a comfort food that can make any meal special. This recipe will guide you through the process of creating an authentic Parmigiana di Melanzane that will surely impress your guests.
Ingredients
- 3 large eggplants
- 1 liter of tomato sauce (best if homemade)
- 250g of mozzarella cheese, sliced
- 100g of grated Parmigiano-Reggiano cheese
- Fresh basil leaves
- 2 cloves of garlic
- Olive oil
- Salt and pepper
Preparation Time
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Step-by-Step Recipe
1. Prepare the Eggplants:
Start by slicing the eggplants into 1/4-inch thick rounds. Lay the slices on a large tray, sprinkle them with salt, and let them sit for about 30 minutes. This process helps to remove the bitterness and excess moisture from the eggplants. After 30 minutes, rinse the slices under cold water and pat them dry with a kitchen towel.
2. Fry the Eggplants:
In a large skillet fry the eggplant slices in a generous amount of olive oil, in batches. When they are golden brown on both sides move them to a paper towel-lined plate to drain any excess oil.
3. Prepare the Tomato Sauce:
In a separate pan, heat a couple of tablespoons of olive oil and add the garlic cloves. Once the garlic is fragrant and golden, remove it from the pan and add the tomato sauce. Season with salt and pepper and let it simmer for about 15 minutes. Add a handful of fresh basil leaves for extra flavor.
4. Assemble the Parmigiana:
Preheat your oven to 180°C (350°F). In a baking dish, spread a ladleful of tomato sauce on the bottom, then over it arrange a layer of fried eggplant slices. Cover the eggplants with more tomato sauce, followed by slices of mozzarella and a sprinkle of grated Parmigiano-Reggiano cheese. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a generous topping of Parmigiano-Reggiano.
5. Bake:
Bake the Parmigiana in the preheated oven for about 30 minutes, or until the top is bubbly and golden brown. Let it cool down for a few minutes before serving.
Lighter Option:
If you prefer a lighter option instead of frying the eggplants, brush them with olive oil and bake them until tender, it will reduce also the overall calorie content without sacrificing flavor.
The Parmigiana di Melanzane is a timeless Italian classic that captures the essence of summer with its fresh ingredients and rich flavors. This recipe, with its clear steps and delicious outcomes, will help you bring a touch of Italy to your table.
Buon appetito, Lykkers!
