Food OD – Best recipe for Parmigiana di Melanzane

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Parmigiana di Melanzane

Parmigiana di Melanzane.

Seems that many bloggers blog better when they’re not too happy. I am not a very verbal person.
Or I am, I love words and I appreciate (and envy) who knows how to string together words. But I’m better at expressing myself non-verbally.
I paint more*, I take more pictures, I walk more and I work better**, when I’m not too happy. And I cook more. So I cooked Parmigiana di Melanzane. Again.

*more, not necessarily better
not necessarily more

Here’s the recipe for (the fake lowfat version for sissies, I’ll give you the original fried-egg-hell upon request)

Parmigiana di Melanzane.

(one of 5 dishes I did yesterday). This recipe will feed 2 hungry individuals.

  • 2 big eggplants
  • 2 mozzarella
  • grated Parmesan to sprinkle in between layers of eggplant and tomato sauce
  • *2-3 cloves of garlic
  • Half an onion (I toss it in whole and remove it before serving)
  • Generous amounts of chili
  • A can of tomato sauce (passata will do, don’t use those small concentrated super-red ones. For anything actually)
  • A twig of rosemary
  • Olive oil and salt
  • And if you like it, toss in a crust of Parmesan as well*

And yes. The ingredients from * to * are the basic tomatosauce I use for my Pollo alla Diavola as well.

Wash the eggplants and slice them thinly (half a centimeter is fine).
Layer them with salt in a sieve and cover them with something heavy for half an hour to squeeze the bitter watery liquid out of them.
Wash and dry them and grill them on a pan or in the oven.
Heat up 3-4 spoonfuls of oil in a tall pan (a wok is fine as well), peel and crush the garlic and toss it in with the chili and the onion. Let it simmer for a couple of minutes on medium heat (it shouldn’t brown, just start to smell dangerous).

Add tomato sauce, rosemary and the crust of Parmesan. Leave it to simmer while the eggplants are grilling.
Heat up the oven to 180 c and layer eggplants with tomato sauce, grated Parmesan and mozzarella slices. Make sure you finish off with a layer of Parmesan.
Stuff it in the oven for approximately half an hour.
Let rest for quarter of an hour before you enjoy it with good bread.

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Parmigiana di Melanzane
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