Parmigiana di Melanazane
User Reviews
5
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Prep Time
1 hr
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Cook Time
55 mins
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Total Time
1 hr 55 mins
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Servings
6 people
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Calories
442 kcal
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Course
Main Course
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Cuisine
Italian
Parmigiana di Melanazane
Description
Parmigiana di Melanazane combines thinly sliced eggplants that are salted to reduce moisture and then lightly floured before frying briefly in sunflower oil. This technique helps retain a firm texture without sogginess. The sauce is a simple blend of sautéed white onion, chunky or smooth tomato puree, and fresh basil, gently simmered to deepen its flavor. Cubed mozzarella and freshly grated Parmigiano Reggiano add creamy and savory notes.
The layers alternate fried eggplant, tomato sauce, mozzarella, and Parmigiano Reggiano, baked in a moderate oven until bubbling and golden. The result is a hearty vegetarian dish with tender, flavorful layers that meld together during baking.
The completed parmigiana is often served warm and can stand as a main course or a side dish accompanied by crusty bread or a salad. It stores well in the refrigerator for several days and reheats evenly. It can also be prepared ahead and baked when needed. Freezing is possible when using a suitable baking tray and reheated thoroughly before serving.
Ingredients
- 2 large eggplant around (700g/ 1.5 lbs, aka aubergine
- 1.5 lbs tomato puree chunky or smooth texture (700g, passata
- 1 white onion
- basil small bunch
- 8.8 oz mozzarella cheese cut into cubes (250g)
- 3/4 cup Parmigiano Reggiano cheese freshly grated (70g)
- 1/2 tbsp olive oil
- flour for dusting
- sunflower oil for frying (around 1/2 cup/125ml)
- salt to season
- black pepper to season
Instructions
- Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off 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 eggplant slices under cold water 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. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.
- Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the eggplant from sticking.
- Next add one layer of eggplant 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 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.
Notes
- Salt the eggplant slices a full hour ahead to draw out moisture before frying for the best texture.
- Dust the eggplant with flour just before frying to prevent sogginess.
- Select high-quality pureed tomatoes (passata) to enhance the sauce flavor.
- This dish can be fully assembled in advance and refrigerated until baking.
- Leftovers can be stored in the fridge for up to 3-4 days and reheated covered in the oven.
- For freezing, assemble in a disposable aluminum tray and bake from frozen at 180°C/350°F for about 1 hour until heated through.
- If freezing in a regular dish, thaw completely before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 497mg | 21% |
| Potassium | 917mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 17mg | 19% |
| Calcium | 396mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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