Posted on 07 May 2008 by

Recipe: Parmigiana di Melanzane

By Thomas Cenci

Parmigiana di Melanzane is a classic Sicilian dish which is served on most households throughout Italy.

The combination of the tomatoes with the eggplant and two cheeses makes a mouth watering recipe and is a must for all who love to cook.

– 1kg eggplant
– 4 tablespoons olive oil
– 1 bunch fresh basil leaves
– 500g Tomato Sauce
– 2 balls fresh mozzarella
– 100g freshly grated Parmesan
– Salt and pepper

1. Slice the eggplant horizontally into 1 inch thick slices, then season with salt and pepper.
2. Heat the oil in a frying pan and cook the eggplant slices until light golden brown.
3. Take a casserole or baking dish and cover the bottom with a little tomato sauce.
4. Then place thin slices of mozzarella and eggplant on top.
5. Sprinkle with a little parmesan and chopped basil.
6. Repeat the layering process until all the ingredients have been used, making sure to add a little salt and pepper each time, finishing last with a layer of parmesan.
7. Place the dish in the oven at 170.C for about 20 minutes or until the top is golden brown.

4 Responses to “Recipe: Parmigiana di Melanzane”

  1. our friend Ben Says:

    Yum!!! Thanks for sharing this recipe, Thomas! Easy and irresistible!

  2. Nancy Bond Says:

    This sounds delicious. I like eggplant…now if I could just get my S/O to try it!

  3. Thomas Says:

    Your more than welcome, this is one of my favorite things to cook.

  4. deb Says:

    I always need eggplant recipes. Thanks so much. We will enjoy.

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