Melanzane alla Parmigiana (8 votes)
Wash and dry the aubergines, slice them into thick slices and lay them on a tray. Sprinkle salt over them and leave for half an hour.
extra virgin olive oil
5 tablespoons grated Parmesan cheese
2 medium or 1 large mozzarella
2 cups tomato sauce
In the meantime prepare the tomato sauce. Rinse off the brown juice from the aubergines and dry.
Cover the bottom of a frying pan with olive oil and fry them, a few at a time, until they are soft and golden. At first the melanzane soak up the oil then it seeps out. You have to add a little for each new batch of eggplants. Put them on kitchen paper to drain off the excess fat. Dice the mozzarella and grate the Parmesan cheese.
Grease a large oven dish with olive oil and lay a first layer of eggplants to cover the bottom. Pour on a little tomato sauce, some Parmesan and some mozzarella cubes. Continue layering until you have finished all the ingredients, finishing the top layer with just tomato and Parmesan. Cover with foil. Pre-heat the oven to 350° and bake for 1/2 hour. Remove the foil after 20 minutes.
These are excellent served both hot and cold.
Note: A lighter way to cook the melanzane is to brush them with a little olive oil, then bake them on the rack for half an hour at medium heat or until they are browned outside and soft inside.
ABSOLUTELY FABULOUS !!!
HINT: Make sure Aubergines are cooked to a very crisp exterior.
Patrick, Prairie Du Sac, WI
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