Our love for Parmigiana di Melanzane is about discovering a story in every layer, a passion in every bite… Lightly frying the eggplant brings out the natural sweetness of this special ingredient. Then, each eggplant slice is surrounded by an intense tomato sauce and a variety of cheeses. The sweet smell that spreads throughout the house while cooking in the oven whets the appetite.
Parmigiana di melanzane is a layered masterpiece of taste created by the perfect harmony of eggplant, tomato sauce and parmesan cheese… The historical roots of this dish go back to the south of Italy, perhaps to the Sicily, Campania or Calabria regions. However, the real beauty lies in the fact that each region embraces this Italian classic and recreates it with a different touch…
We can summarize this popular dish as baking eggplant, which is first cut into slices, fried, and then layered with cheese and tomato sauce. Although there are many different theories on its origin, it is clear that it has become an indispensable part of Italian tables over time.
My great love for this dish is about discovering a story in every layer, a passion in every bite… The process that starts with the light frying of the eggplant brings out the natural sweetness of this ingredient. Then, each eggplant slice is enveloped in intense tomato sauce and cheese. It is like a painting that appeals not only to the palate but also to the eye. The fragrant smell that spreads while baking in the oven increases our expectations and whets our appetite.
The magic of Parmigiana di Melanzane, in my opinion, lies in its simplicity. This is the essence of traditional Italian cuisine. I think the best part of the dish is that it reminds you of the freshness of the ingredients grown under the hot sun of Italy in every bite. Whenever I prepare this dish, I make sure to choose the ingredients when the eggplants are fully ripe and the tomatoes are at their freshest and most delicious.
And of course, every plate of parmigiana di melanzane that comes out of the oven; It becomes a symbol for me of this effort, this cultural richness and these special moments we share with my family. Eating it together by sharing is one of its most enjoyable features. When I taste this flavor at the dinner table with my loved ones, I feel that conversations deepen, laughter increases and bonds strengthen.
Let’s cook Parmigiana di Melanzane together
What do we need? (for 4 people)
◊ 4 eggplants
◊ 750 ml tomato sauce
◊ 400 g mozzarella
◊ 100 g parmesan (grated)
◊ 4 tablespoons of olive oil
◊ 1 clove of garlic
◊ A few sprigs of fresh basil
◊ 2 tablespoons of flour (to coat the eggplants)
◊ Sunflower oil (for frying)
◊ Salt
Let’s start making
◊ Wash the eggplants, cut off the ends and cut them into slices about 4-5 mm thick. Place the slices in a bowl of water, sprinkle a pinch of salt and let them sit for half an hour. In this way, the characteristic bitter taste will disappear. After the waiting time has passed, rinse the eggplants under cold running water and dry them gently with a paper towel.
◊ Heat the oil and 1 chopped clove of garlic in a non-stick pan. Add the tomato sauce, season with a few basil leaves and season with 1 teaspoon of salt. Then continue cooking until the sauce thickens.
◊ Coat the eggplant slices in flour on both sides. Fry it in hot sunflower oil until it turns golden brown and put it on a paper towel.
◊ Pour a few spoons of sauce at the bottom of a baking dish and place the first layer of eggplant. Add tomato sauce. Put the mozzarella cheese that you cut into slices on top. Sprinkle generously with grated parmesan cheese and flavor with some chopped basil.
◊ Continue creating layers and arranging them in the same way until the materials run out. Place mozzarella slices, grated parmesan cheese and basil on top.
◊ Bake in the oven at 180 degrees for about 30 minutes. When it’s ready, remove it from the oven and let it rest for a few minutes.
◊ You can add extra grated parmesan cheese and fresh basil on top.
Enjoy your meal.
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