How to Make Melanzane Alla Parmigiana (Aubergine and Mozzarella Bake)
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Melanzane alla parmigiana is a classic Italian dish that has fried eggplant slices covered with tomato sauce and cheese, then baked. Here is a recipe on how to make this classic dish.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
20 min | 1 hour | 1 hour 20 min | 6-8 servings |
Ingredients
- 1 kg aubergine (eggplant), sliced
- 2 onions, diced
- 2 potatoes, sliced
- 750 grams tomato paste
- 300 grams mozzarella, sliced
- 70 grams Parmigiano Reggiano, grated
- Oregano
- Basil leaves
- Black Pepper
- Salt, to taste
Instructions
- Wash aubergine and cut off the tops. Cut vertically into 1/2-cm slices.
- Warm oil in a pan. Fry the sliced aubergine.
- Take two onions and dice them.
- Cut potatoes horizontally and fry them (optional).
- Add some oil to a pot. Add the onions and fry. Once the onions are light brown, add tomato paste, oregano, basil leaves, black pepper, and salt. Cook for 8 to 10 minutes. Once all the tastes are mixed in the sauce, turn off the flame.
- In an oven-safe dish, lay the first layer of potatoes (optional). Next, add a layer of aubergine, then sauce, then mozzarella. Repeat the layers until you've run out of ingredients.
- Bake for about 20 minutes at 200 degrees.
Step 1:
Wash aubergine (eggplant).
Eggplants after the tops have been removed.
Step 2:
Cut aubergine vertically into 1/2-cm slices.
Step 3:
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Step 4:
Two onions
Diced onions
Step 5:
Two potatoes
Sliced potatoes
Fry the potatoes
Step 6:
Put some oil in pot
Tomato sauce
Prepared sauce after adding ingredients
Step 7:
Layer of potatoes
Layer of sauce
Putting the prepared dish in preheated oven
Step 8:
