Parmigiana di melanzane
Parmigiana di melanzane, from above
VegSouthern Italy

Parmigiana di melanzane

Fried brinjal layered with tomato, mozzarella and parmesan. Tastes like lasagne, made of vegetables.

100 minTime
21 gProtein each
mildSpice
Layers of aubergine1 chapter · 1 min read

Make it your way

Grandma's wayFried aubergine, tomato, mozzarella, parmesan.
The original
511kcalsame
21 gproteinsame
8 gfibresame
100minutessame

Parmigiana.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Brinjal (eggplant, aubergine)3 large, sliced 1 cm thick
Cooking oil (vegetable oil)for frying, about 8 tbsp absorbed
Olive oil1½ tbsp
Garlic2 cloves
Tomato puree700 g passata
Basil leavesa big handful
Mozzarella300 g, sliced and drained
Parmesan1 cup
Saltto taste

Method

5 steps
  1. 1Salt brinjal slices and rest 30 minutes. Pat dry.
  2. 2Fry slices in batches until golden. Drain on paper.
  3. 3Simmer passata with oil, garlic, basil and salt for 15 minutes.
  4. 4Layer sauce, brinjal, mozzarella, parmesan and basil, four or five times, ending with sauce and parmesan.
  5. 5Bake at 190C for 35 minutes. Rest at least 20 minutes before cutting.
Serve it like this

Cut generous squares after resting and serve warm or at room temperature with basil and bread.

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Make it a meal

What goes with Parmigiana di melanzane: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Ciabatta60 min
On the side Peperonata40 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
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