Baked eggplant with marinara sauce under a Parmesan crust (Melanzane alla Parmigiana)

4 servings

60 minutes

Melanzane alla Parmigiana is a classic Italian dish renowned for its rich texture and deep flavors. The origins of this recipe trace back to the southern regions of Italy, where eggplants were a popular and accessible ingredient. Baked eggplants combined with aromatic marinara sauce, soft mozzarella, and tangy parmesan create a harmony of tastes: the tenderness of the vegetables is complemented by the tangy-spicy notes of tomatoes, while the cheesy crust adds an appetizing crunch. This dish is perfect for both a cozy home dinner and a festive feast, highlighting the beauty of Italian gastronomy.

Energy value per serving

• Calories: 200.1
• Proteins: 12g
• Fats: 13.7g
• Carbohydrates: 11.2g

Ingredients

• Eggplants: 2 pc
• Salt: to taste
• Marinara sauce: 2 glass
• Grated Parmesan cheese: 30 g
• Mozzarella cheese: 120 g

Cooking steps

1. Slice the eggplants thinly lengthwise, salt them, and let them sit for 30 minutes.

   Required ingredients:

   • Eggplants: 2 pieces
   • Salt:  to taste

2. Wash the eggplants under cold water and dry them well.

   Required ingredients:

   • Eggplants: 2 pieces

3. Preheat the grill and fry the eggplant slices until golden brown on both sides for 3-4 minutes, or place them in the oven under the grill for 3-4 minutes on each side.

   Required ingredients:

   • Eggplants: 2 pieces

4. Preheat the oven to 180 degrees.

5. Lay the eggplants in a baking dish in an even layer, brush with marinara sauce on top, and sprinkle with grated mozzarella and then parmesan.

   Required ingredients:

   • Eggplants: 2 pieces
   • Marinara sauce: 2 glasss
   • Mozzarella cheese: 120 g
   • Grated Parmesan cheese: 30 g

6. Bake for 20-30 minutes until a golden crust forms on top.