Parmigiana di Melanzane !
Have you ever stumbled upon a recipe so delicious that you couldn’t believe it was easy to make? I have a little secret to share! Just a few years ago, eggplants were my absolute NoGo vegetable. I couldn’t stand them! But today, I can’t even explain why I felt that way. This delightful, uncomplicated Parmigiana di Melanzane changed everything for me. It’s not only irresistibly tasty but also wonderfully simple to prepare.
Prepare to amaze your guests with this heavenly dish, packed with flavors that meld perfectly together. Whether you’re a seasoned cook or a kitchen novice, this recipe is your ticket to a mouthwatering meal that’s sure to impress!
Ingredients:
- 3 large eggplants (approx. 350-400 g each)
- 1 tbsp olive oil
- 1 tsp sugar
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 400 ml passata
- 400 g canned cherry tomatoes (e.g. Mutti)
- 30 g grated Parmesan
- 500 g tomatoes
- 380 g Mozzarella Maxi or 3 regular balls
- Salt & pepper
- Basil leaves for garnish
For the Basil Oil:
- 1 garlic clove, halved
- 25 g basil
- 4-5 tbsp olive oil
Instructions:
- Preheat the oven to 180°C (356°F) top/bottom heat.
- Place the olive oil, sugar, chopped onion, and garlic in a baking dish and brown in the hot oven for about 10 minutes.
- Add the passata and cherry tomatoes, stir, and season with salt and pepper.
- Slice the eggplants lengthwise into narrow strips, being careful not to cut all the way through the bottom.
- For the basil oil, put all ingredients in a tall cup and blend with a hand blender until smooth. Season with salt and pepper.
- Brush the slits and surface of the eggplants with the oil, reserving the rest. Slice the tomatoes into thin slices.
- Sprinkle some Parmesan into the slits and fill them with the tomato slices. Place the eggplants in the baking dish on top of the tomato sauce.
- Bake in the preheated oven for about 40 minutes.
- Remove from the oven and increase the temperature to 200°C (392°F) top/bottom heat. Slice the mozzarella into very thin slices and fill the slits with the tomatoes using a knife. Bake for another 20-25 minutes.
- Remove from the oven, sprinkle with the remaining oil and basil, and serve.
Enjoy this delicious and easy-to-make dish that’s sure to impress your guests!
