How to Make Melanzane Alla Parmigiana (Aubergine and Mozzarella Bake)

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Aubergine and Mozzarella Bake

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

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

1. Wash the aubergine and cut off the tops. Cut vertically into 1/2-cm slices.
2. Warm oil in a pan. Fry the sliced aubergine.
3. Take two onions and dice them.
4. Cut potatoes horizontally and fry them (optional).
5. 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.
6. 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.
7. Bake for about 20 minutes at 200 degrees.

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