Melanzane parmigiana

melanzane_parmigiana

Melanzane parmigiana, also known as eggplant parmigiana, is a classic Italian dish that has made its way into the hearts of people all over the world. A hearty and satisfying meal that is perfect for a chilly evening or a sumptuous lunch, this recipe is sure to become one of your favourites.

The dish is essentially layers of roasted eggplant slices, rich tomato sauce and gooey, melted cheese, all baked to a golden, bubbly finish. The creamy, velvety texture of the eggplants is beautifully balanced by the sharp tang of tomato sauce and the meltingly delicious cheese.

Melanzane parmigiana is a dish that has its roots deep in Italian cuisine. The dish is traditionally made in the Campania region of Italy, but it has become a popular dish throughout the country. The dish is often served as a main course and is commonly found in Italian restaurants. It is a dish that can be served either hot or cold, making it a versatile meal option that is perfect for any occasion.

To make a perfect melanzane parmigiana, it is important to start with the freshest ingredients. Fresh eggplants, tomato sauce and quality cheese are the key ingredients for a delicious, flavourful and tender melanzane parmigiana.

The eggplants are sliced and dusted with a little flour before being shallow-fried in a pan. This step helps to create a beautiful texture and enhances the flavour of the eggplants. Once the eggplants are cooked, they are layered with a rich tomato sauce and grated Parmesan cheese. The layers are repeated until the dish has reached the desired height.

Tomato sauce is an essential component in this dish. The tomato sauce should be made from ripe, meaty plum tomatoes, which have a vibrant red colour and a sweet flavour. Fresh herbs such as basil, oregano and thyme add depth of flavour to the sauce, while a pinch of sugar rounds off the acidity of the tomatoes.

The final layer of the melanzane parmigiana is grated mozzarella cheese. The mozzarella cheese adds creaminess and brings all the ingredients together beautifully. Once the dish is fully layered, it is baked in the oven until the cheese is melted and bubbly.

Melanzane parmigiana is not just a delicious dish, it is also highly nutritious. Eggplants are rich in antioxidants, vitamins and minerals that are essential for good health. Tomato sauce made from fresh tomatoes is an excellent source of lycopene, another powerful antioxidant. The dish is high in protein and perfect for vegetarians.

Melanzane parmigiana is also a great meal to serve to a crowd. It can be made in advance and baked just before serving. You can also experiment with different ingredients, such as adding roasted red peppers, artichokes or olives, to give the dish a unique twist.

In conclusion, melanzane parmigiana is a traditional Italian dish that is loved by all. It is easy to make, nourishing and delicious. With its unique blend of flavours and textures, it is a dish that will have you coming back for more. Try this classic recipe today and enjoy the melt-in-your mouth goodness of a perfect melanzane parmigiana.

Ingredients:

  • 2 large eggplants
  • 1/2 cup all-purpose flour
  • 2 cups of tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • Salt
  • Extra-virgin olive oil

Instructions:

  1. Preheat your oven to 350°F.

  2. Cut the eggplants into thin slices and sprinkle them with salt. Let them sit for about 20 minutes to extract the bitterness, then rinse them in cold water and pat them dry with paper towels.

  3. Coat each eggplant slice with flour and fry them in a pan with extra-virgin olive oil in batches until they are light golden brown. Place the eggplant slices on a paper towel to remove the excess oil.

  4. Spread about 1/2 cup tomato sauce on the bottom of a 9x13 inch baking dish.

  5. Layer the fried eggplant slices over the sauce, overlapping each other slightly.

  6. Spoon more tomato sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese.

  7. Repeat the layers until all the eggplant slices are used up. Reserve some cheese for the final layer.

  8. Sprinkle the top with chopped fresh basil.

  9. Bake the Melanzane Parmigiana in the oven for about 30-40 minutes, until the cheese is melted and bubbly and the eggplant is tender.

  10. Let the dish cool for a few minutes before serving.

Buon Appetito!