Parmigiana di Melanzane
Another vegetarian day for us. Today I will be making a very classic dish: Parmigiana di Melanzane. It’s something I do quite frequently and it just gets better and better! The parmigiana makes a great starter or a side dish. Every family has it’s own version, this is mine.
Ingredients from the box
- 3 aubergines
- 3 tomatoes (of which 2 plum shaped tomatoes)
- 2 mozzarella
- a couple of basil leafs
- dried oregano
- extra virgin olive oil
- regular salt
- a leftover from yesterdays tomato sauce (!)
Wash the aubergines and slice them in 1 cm broad slices. Put them on a plate and rub generously with salt on both sides. Set them aside for about 30 minutes. This process will remove the bitterness. Wash them with water and dry with kitchen paper. Now dress the slices with extra virgin olive oil and dried oregano. I’ve used a meat grill to heat the slices for about 15 minutes.
In the meantime you can preheat the oven to 180 degrees Celsius.
Slice the tomato in big slices and do the same for the mozzarella.
Take an oven dish and start building little parmigiana towers: 1 slice of aubergine, then tomato and mozzarella topped with a bit of yesterdays tomato sauce. Make this pattern twice to form 1 tower as shown below.
Pop them in the oven for about 10 minutes at 180 degrees Celsius. Serve with some tomato sauce and decorate with basil leafs. Enjoy!
You might also like: