Melanzane alla Parmigiana

Melanzane alla Parmigiana, or Eggplant Parmesan, is a classic Italian dish that embodies comfort and flavor. Layers of tender, roasted eggplant are nestled between rich tomato sauce, fragrant herbs, and gooey mozzarella and Parmesan cheese.

This hearty, satisfying dish is perfect for gatherings or a cozy family dinner, and it beautifully showcases the natural sweetness of the eggplant. With its savory layers and inviting aroma, Melanzane alla Parmigiana is sure to become a beloved favorite in your kitchen!

Melanzane alla Parmigiana

Ingredients:

5 medium eggplants, sliced into 1/4-inch thick rounds

Olive oil (for brushing and drizzling)

3-4 cloves garlic, finely chopped

1 medium onion, finely chopped

2-3 cups tomato sauce (homemade or store-bought)

1 tsp dried oregano

Salt, to taste

Freshly ground black pepper, to taste

1 tsp sugar (to balance acidity)

1-2 tbsp water (if needed)

Fresh basil leaves, torn

1 cup grated Parmesan cheese

1-2 cups mozzarella cheese, sliced

Instructions:

Prepare the Eggplants:

Preheat the oven to 220°C (428°F).

Brush the eggplant slices with olive oil on both sides and place them on a baking sheet.

Bake for 25 minutes, or until softened and slightly golden, turning halfway through.

Make the Tomato Sauce:

In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped garlic and onions until translucent.

Add the tomato sauce, dried oregano, salt, pepper, sugar, and a little water (if the sauce is too thick). Stir in the torn basil leaves.

Let the sauce simmer for about 25 minutes, ensuring it thickens but is not too runny.

Assemble the Dish:

In a baking dish, spread a layer of the tomato sauce on the bottom.

Place a layer of baked eggplant slices over the sauce. Sprinkle with a dash of salt, followed by a generous amount of grated Parmesan and a layer of mozzarella slices.

Repeat the layers (sauce, eggplant, salt, Parmesan, mozzarella) until all ingredients are used, finishing with a layer of sauce on top.

Bake:

Sprinkle additional grated Parmesan and mozzarella cheese over the final layer.

Drizzle with olive oil and bake in the oven at 180°C (350°F) for 25 minutes, or until the cheese is bubbly and golden.

Serve:

Let it cool for a few minutes before slicing. Serve warm, garnished with fresh basil if desired. Enjoy your delicious Melanzane alla Parmigiana!

Notes:

Eggplant Selection: Choose firm, medium-sized eggplants with smooth skin. Avoid any with blemishes or soft spots. Salting the eggplant slices before baking can help reduce bitterness and excess moisture.

Baking the Eggplant: If you prefer, you can grill the eggplant slices instead of baking them for a smoky flavor. Alternatively, frying can be done for a richer taste, but it will add more calories.

Tomato Sauce: Homemade tomato sauce will elevate the dish, but a good-quality store-bought sauce works well too. Adjust the seasoning in the sauce to your taste.

Cheese Options: Feel free to mix cheeses! A combination of provolone, fontina, or even a sprinkle of ricotta can add a delicious twist.

Herbs: Fresh basil is ideal, but you can substitute dried herbs if necessary. Consider adding fresh parsley or thyme for additional flavor.

Layering: Be generous with the sauce and cheese in each layer to ensure every bite is flavorful. You can adjust the number of layers based on the depth of your baking dish.

Make Ahead: This dish can be prepared in advance and refrigerated. It tastes even better the next day as the flavors meld together. Just reheat in the oven before serving.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave.

Serving Suggestions: Melanzane alla Parmigiana pairs wonderfully with a fresh green salad or crusty bread to soak up the delicious sauce.

Vegetarian Delight: This dish is a fantastic vegetarian option, rich in flavor and texture, making it a hit even among meat lovers!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I prepare Melanzane alla Parmigiana in advance?

Yes! You can assemble the dish ahead of time and refrigerate it before baking.

It often tastes even better the next day as the flavors meld. Just reheat it in the oven before serving.

What can I use instead of eggplant?

If you’re not a fan of eggplant, zucchini or mushrooms can be great substitutes.

However, keep in mind that cooking times may vary based on the vegetable used.

How can I reduce the bitterness of the eggplant?

Salting the eggplant slices and letting them sit for about 30 minutes before rinsing and drying can help draw out bitterness and excess moisture.

Is it necessary to layer the ingredients like lasagna?

Yes, layering is key to achieving the traditional Melanzane alla Parmigiana texture and flavor.

Each layer allows the sauce and cheese to integrate with the eggplant.

Can I freeze Melanzane alla Parmigiana?

Yes, you can freeze it! It’s best to freeze the dish before baking.

Allow it to cool completely, then wrap it tightly and store it.

Thaw in the refrigerator before baking.

Do I need to peel the eggplants before cooking?

It’s not necessary to peel the eggplants, as the skin adds flavor and texture.

However, if you prefer a milder taste or a softer texture, you can peel them.

How do I know when the sauce is ready?

The sauce is ready when it has thickened and the flavors have melded together, usually after about 25 minutes of simmering.

It should not be too runny; a slightly chunky texture is ideal.

Can I make this dish without cheese?

Yes, you can make a vegan version by omitting the cheese or using dairy-free cheese alternatives.

You can also add nutritional yeast for a cheesy flavor.

What type of cheese is best for Melanzane alla Parmigiana?

A combination of grated Parmesan and fresh mozzarella works best.

Parmesan adds depth of flavor, while mozzarella provides creaminess.

You can also experiment with other cheeses like provolone.

How can I enhance the flavor of the dish?

Consider adding fresh herbs like basil or parsley between the layers for added flavor.

A sprinkle of red pepper flakes can also give it a nice kick!