Tag Archives: Parmigiana

Melanzane alla Parmigiana

Recipe 118: This dish needs a bit of time to be prepared, but it’s worth to have a try, because is good and you don’t really need to prepare anything else with it. It’s one dish meal and you won’t need too many ingredients neither… just time.

The ingredients for 4 people are: 5 Aubergines – a good quantity of Parmesan – 300gr mozzarella – butter – 2 cans of tomato sauce (800ml /1 litre) – oil – salt – basil – 1 onion – 1 carrot – 1 celery.

Let’s start from the classic tomato sauce, made with 1 onion in a pan with some oil. When fried, you add the tomato sauce from can, the carrot and the celery to give flavor. Then a bit of salt and you leave to cook for a long time and on a very low fire.

In the meantime wash the aubergines and take all the black skin off. After that you will cut them in 1cm slices and you will put them on a plate or kitchen cloth with a bit of salt on top of them. These will lose part of the water they have inside and will become more tasty.

Leave them like this for one hour and then wash each slice and drain them very well also squeezing them. At this point you can start to fried them: put some oil in a pan (not too much, just a finger tall ) and cook the aubergine until they change color and get a bit crispy. When ready, place them on an absorbent paper.

In the meantime you can put some butter in the recipient you will use to cook the dish: place it  internally, on all the area to avoid the aubergine to stick to the recipient after cooking them.

When the slices are not too full of oil anymore, start to place them in the recipient, creating a first layer. Then add the tomato sauce you prepared before and some pieces of mozzarella, some Parmesan and Basil leaves. Keep on doing these layers until you finish all the aubergines: slices, tomatoes, mozzarella, parmesan and basil.

On the last layer, don’t put mozzarella and basil anymore, but just tomatoes and Parmesan. Finally put them in the oven for 20 minutes at 200 degrees and if you have a grill you can also make the top a bit more crunchy with it.


Ps. Mamy questa e’ la Parmigiana che ho fatto per i miei colleghi. Allora devo dire che era buona, ma forse le fettine di melanzana erano troppo fine e si sono cotte troppo. Comunque l’accostamento di questi sapori sta’ benissimo. Poi questa pirofila in teoria ci abbiamo mangiato in 6 ma solo dopo un bel piatto di pasta, percio’ ho dato al ricetta come per 4 altrimenti nessuno mangia nulla! Considerato poi che erano tutti maschietti e buone forchette, facendo anche la pasta prima, sono andata sul sicuro.