Ingredients: (6 persons)
- 3-4 eggplants (if they are large, 3 will be enough)
- 1kg of tomatoes to make the sauce
- 2 cloves garlic
- Grated Parmesan cheese
- Mozzarella cheese or other melting cheese (optional)
- Olive oil
- Salt and pepper
Wash and cut the eggplants lengthwise. Place them on the baking tray or on the rack with parchment paper, season with salt and pepper, add oil and bake until soft.
Usually, at home and in our family, we have always fried the eggplants in oil to prepare this dish, so it is an option but we wanted to offer a healthier and less messy option.
In the meantime, wash and grate the tomatoes to obtain a juice. In a frying pan, put olive oil and sauté the garlic, being careful not to burn them and add the tomato juice. Season with salt and pepper and add spices (oregano, Provencal herbs or “alla italiana” mixtures…) to obtain a tasty “piu” sauce in the Italian style.
When the sauce is ready, in a baking dish, place a layer of melanzane, another of tomato, sprinkle with parmesan cheese and put some basil leaves, and so on until the ingredients are used up…like a lasagna. Optionally, in between each layer you can put a little mozzarella or if you don’t have it, a melting cheese, to give it a little more juiciness. The last layer should be eggplant and tomato and cover with Parmesan.
Once the tray is assembled, with the oven preheated to 180°, bake for 15-20 minutes so that all the ingredients are well integrated and the Parmesan cheese is au gratin.
And done: our recipe of the melanzane parmigiana is ready!
It is a recipe very much in our family, we make it very often, it is easy to prepare, a unique and vegetarian dish, ideal for winter. It can be served with grilled meat or grilled fish.