We haven’t posted any recipes for a few weeks now. The reason was our own wedding, it was filled with lots of homemade food and also lots of sunshine. But we’re totally back!
- 2 eggplants
- 1 (red) onion
- 800 gram tomato pieces or passata
- 100 gram Parmesan cheese (or grana padano)
- 1 mozzarella
- a few sprigs of basil
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- mandoline, kitchen cutting machine or use a knife
- grill pan
- oven dish
- medium-sized pan
- cheese grater
Preparation — 20 minutes
RINSE the eggplants and slice them into slices, not too thick but also not too thin. PLACE them in a colander and ADD a layer of salt.
PEEL and finely chop the red onion and garlic cloves. HEAT olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. ADD the tomatoes pieces or passata along with the basil and let it simmer on low heat.
Finely GRATE the Parmesan cheese and chop the mozzarella into small cubes.
Finishing the melanzane alla parmigiana — 40 minutes
PAT the eggplant slices dry using paper kitchen towels and heat the grill pan on high heat. DRIZZLE the eggplant with olive oil and grill them on both sides until grilling pattern appears. REPEAT with all the eggplant slices and SEASON them with pepper and salt.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
If the tomato sauce is done, REMOVE the basil and SEASON with pepper and salt. Start with a layer of grilled eggplant on the bottom of the oven dish. DIVIDE a layer of tomato sauce, mozzarella and grated Parmesan. REPEAT until all the ingredients are use and end with a thick layer of grated Parmesan cheese.
BAKE the melanzane alla parmigiana for about half an hour, or until it’s beautiful golden brown. Enjoy!