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.
Ingredients:
• 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
Method:
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.
May 7th, 2008 at 6:49 am
Yum!!! Thanks for sharing this recipe, Thomas! Easy and irresistible!
May 7th, 2008 at 9:13 am
This sounds delicious. I like eggplant…now if I could just get my S/O to try it!
May 7th, 2008 at 2:36 pm
Your more than welcome, this is one of my favorite things to cook.
May 8th, 2008 at 12:21 am
I always need eggplant recipes. Thanks so much. We will enjoy.