Melanzane alla parmigiana (aubergine parmigiana)

Name: Melanzane alla parmigiana (aubergine parmigiana)
Total time: 1 h 40 min
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 1 kg aubergines, cut into 1 cm thick slices; 500 ml tomato sauce (passata); 2 cloves garlic and 2 tbsp olive oil for the sauce; 300 g mozzarella, sliced or diced; 80 g freshly grated Parmesan; 1 bunch fresh basil; 4 tbsp olive oil for brushing the aubergines; salt, pepper

Time: 1 h 40 min (about 45 min hands-on)4-6 servingsapprox. 410 kcal / serving (estimated)approx. 26 g protein / serving

Parmigiana di melanzane is one of the best-loved dishes of southern Italian cooking: layers of roasted aubergine, tomato sauce, mozzarella and Parmesan. It's like lasagne without the pasta. It works as a festive main course and an everyday vegetarian supper, and it can be made ahead too.

Melanzane alla parmigiana (aubergine parmigiana) (illustration)

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Ingredients

1 kg aubergines, cut into 1 cm thick slices
500 ml tomato sauce (passata)
2 cloves garlic and 2 tbsp olive oil for the sauce
300 g mozzarella, sliced or diced
80 g freshly grated Parmesan
1 bunch fresh basil
4 tbsp olive oil for brushing the aubergines
salt, pepper

Method

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Salt the aubergine slices, leave them in a sieve for 30 minutes, then blot dry with kitchen paper.
Heat the oven to 220°C (200°C fan). Brush the slices with oil and roast them in a single layer on two baking trays for 20 minutes, turning halfway, until golden brown.
Meanwhile, cook the garlic in the oil for 30 seconds, add the passata, season with salt and cook for 15 minutes until thick; stir in half the basil.
Spoon a little sauce into an approximately 20x30 cm baking dish, then layer: aubergine, sauce, mozzarella, Parmesan, basil. Repeat several times, finishing with cheese on top.
Lower the oven temperature to 180°C (160°C fan) and bake for 30-35 minutes, until the top is bubbling and golden brown.
Rest for 10 minutes so the layers set, then serve with basil.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Roast the aubergines in the oven rather than frying them in oil: they soak up less oil and still turn golden brown.
Drain the mozzarella first, or put kitchen paper under it, otherwise the dish turns watery as it bakes.
Parmigiana rested in the fridge tastes even better the next day; you can reheat it at 180°C in 20 minutes.

Frequently asked questions

Can it be frozen?

Yes, baked and cooled, for 2-3 months; thaw it in the fridge and reheat at 180°C.

What's the difference between the classic and the light version?

The classic uses slices dredged in flour and fried in oil; the oven version is lighter and almost as delicious.

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