Indulge in the comforting flavors of Italy with Parmigiana di Melanzane (Aubergine Parmigiana), a classic dish that showcases layers of tender fried eggplant (aubergine), rich tomato sauce, and gooey melted cheese. This delightful baked meal is perfect for any occasion, from family dinners to gatherings with friends.
Ingredients:
To prepare this delicious dish, gather the following ingredients:
2 large eggplants (aubergines), sliced into 1/4-inch rounds
Salt (for salting the eggplant)
2 tablespoons olive oil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1/2 teaspoon dried oregano
Fresh basil leaves, torn
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour (for dredging)
Vegetable oil (for frying)
Salt and pepper, to taste
Directions:
Follow these simple steps to create your own Parmigiana di Melanzane:
Prepare the Eggplant:
Slice the eggplants into 1/4-inch rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture, then pat dry with paper towels.
Make the Tomato Sauce:
In a skillet, heat olive oil over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the crushed tomatoes, dried oregano, and a pinch of salt and pepper. Allow the sauce to simmer for 20 minutes, stirring occasionally. Stir in the torn basil leaves and remove from heat.
Fry the Eggplant:
Dredge the eggplant slices in flour, shaking off any excess. Heat vegetable oil in a large skillet over medium heat and fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Assemble the Dish:
Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer fried eggplant, followed by mozzarella and Parmesan cheese. Repeat until all ingredients are used, finishing with a layer of sauce and cheese on top.
Bake:
Bake for 25-30 minutes until the cheese is bubbly and golden. Allow the Parmigiana di Melanzane to rest for 10 minutes before serving.
Serving Tips:
Let it Rest: Allow the dish to sit for about 10 minutes after baking. This helps the layers set and makes serving easier.
Garnish: Consider topping with fresh basil or a drizzle of balsamic glaze for added flavor and presentation.
Pairing: Serve with a side of crusty Italian bread or a simple green salad to balance the richness of the dish.
Portioning: Use a sharp knife to cut into squares or rectangles for neat servings.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator. It should be consumed within 3-4 days for the best flavor and quality.
Freezing: To freeze, let the dish cool completely, then wrap it tightly in plastic wrap and aluminum foil or transfer it to a freezer-safe container. It can be frozen for up to 2-3 months.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through (about 20-25 minutes), or microwave individual portions for a quicker option. If reheating from frozen, thaw in the refrigerator overnight before reheating.
Avoid Overheating: To maintain the texture of the cheese and eggplant, avoid overheating in the microwave, as this can make them rubbery.
Related Recipes:
FAQs:
Can I use other vegetables instead of eggplant?
Yes! While traditional Parmigiana di Melanzane uses eggplant, you can substitute it with zucchini or mushrooms for a different flavor profile. Just keep in mind that cooking times may vary depending on the vegetable.
Is Parmigiana di Melanzane suitable for vegetarians?
Absolutely! Parmigiana di Melanzane is a vegetarian dish, making it a great option for meat-free meals. Just ensure that the cheese used is rennet-free if you’re looking for a strictly vegetarian-friendly option.
Can I prepare Parmigiana di Melanzane in advance?
Yes! You can prepare the layers in advance and assemble them in a baking dish. Cover and refrigerate it for up to 24 hours before baking. You may need to adjust the baking time slightly if baking straight from the fridge.
What can I serve with Parmigiana di Melanzane?
Parmigiana di Melanzane pairs well with various sides, such as a fresh green salad, garlic bread, or a light pasta dish. A glass of red wine, like Chianti or Sangiovese, also complements the flavors beautifully.
Conclusion:
Parmigiana di Melanzane (Aubergine Parmigiana) is more than just a meal; it’s a celebration of Italian culinary traditions. This dish’s comforting flavors and hearty texture will transport you straight to Italy with every bite. Whether you’re enjoying it on a cozy night in or sharing it at a dinner party, this Aubergine Parmigiana is sure to impress!
📖 Recipe:
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Parmigiana di Melanzane (Aubergine Parmigiana)
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
Delve into the rich flavors of Parmigiana di Melanzane, a classic Italian dish made with layers of crispy fried eggplant, savory tomato sauce, and gooey mozzarella and Parmesan cheese. Perfect as a comforting main course or side dish, this recipe is a delightful vegetarian option that’s sure to impress family and friends.
Ingredients
2 large eggplants (aubergines), sliced into 1/4-inch rounds
Salt (for salting the eggplant)
2 tablespoons olive oil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1/2 teaspoon dried oregano
Fresh basil leaves, torn
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour (for dredging)
Vegetable oil (for frying)
Salt and pepper, to taste
Instructions
- Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out moisture; pat dry.
- Sauté garlic in olive oil, add crushed tomatoes, oregano, and seasoning. Simmer for 20 minutes, then stir in torn basil.
- Dredge eggplant slices in flour, shaking off excess. Fry in vegetable oil until golden brown; drain on paper towels.
- Preheat oven to 350°F (175°C). Layer sauce, fried eggplant, mozzarella, and Parmesan in a baking dish, repeating layers and finishing with sauce and cheese on top.
- Bake for 25-30 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.
Notes
Salting the eggplant helps remove bitterness and excess moisture.
Feel free to adjust the amount of cheese to your liking for a cheesier dish.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
