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.
1
Slice the eggplants thinly lengthwise, salt them, and let them sit for 30 minutes.
- Eggplant: 2 pieces
- Salt: to taste
2
Wash the eggplants under cold water and dry them well.
- Eggplant: 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.
- Eggplant: 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.
- Eggplant: 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.
