Melanzane alla Parmigiana
(Baked Aubergines with Parmesan)
Suitable for Freezing
4 Mozzarella Balls
700ml Tomato Sauce
300g Grated Parmesan
4 Mozzarelle Fresche
700ml Sugo di Pomodoro
300g Parmigiano Grattugiato
To make melanzane alla parmiggiana you'll need to have already made tomato sauce (sugo di pomodoro) and breaded aubergines (melanzane inpanatte). You'll find recipes for both here on Melissa's Kitchen.
È ora di cucinare!
Coat the base of a large roasting tray with tomato sauce.
Make sure the fried, breaded aubergines have been dabbed with kitchen roll to remove excess oil
Spread the aubergines out in a single layer.
Spread the tomato sauce over the top mixing a handful of grated parmiggiano into it at the same time.
Crumble fresh mozzarella over the top and drizzle some more tomato sauce over the top.
Add a fresh layer of aubergines, repeating this process until your tray is full.
Make sure that the top layer has plenty of sauce and cheese for a crispy finish.
Cook la parmiggiana in a preheated oven at 220°C for 35-40 minutes
Once the top is golden brown remove from the oven and leave to stand for 10 minutes before serving.
Che fame che mi sta arrivando!
I consigli di Melissa
Melanzane alla Parmiggiana is a classic Italian dish, loved by vegetarians and carnivores alike. It'll keep for a couple of days in the fridge and some argue that it tastes even better cold!
La parmigianna can be made in various ways. My family have always breaded and fried the aubergines before baking them. If you'd like to try a lighter version lightly coat the aubergines in flour and then shallow fry them. You can also grill the aubergines first if you want to make it extra light. Another popular addition is to throw in some whole basil leaves on each layer.
It takes a long time to make as you have to cook each slice of aubergine prior to baking. I always make extra so that there's an extra one in the freezer for a rainy day.
Make sure you have plenty of crusty bread on the table for la scarpeta!