Melanzana Parmigiana
Author: Sol • Posted on: 2025-11-18
Description
Adapted by Sol from various versions. Quantities are for about 4 (hungry) people. Amounts of each ingredient can be adjusted depending whether you like more cheese/tomato sauce/aubergine. You can make the tomato sauce and fry the aubergines ahead of time, and create the dish an hour or so before dinner. You can also make it a day before, and even freeze it semi-cooked, some say it tastes better.
Ingredients
- Lots of good olive oil to fry the aubergines
- Aubergines: 3 medium/large
- Onions: 2 big, or 3 medium
- Tomatoes: 3 x 400g
- garlic: 2 large cloves
- Mozzarella cheese: 2-3 x 125g balls
- Parmesan cheese: 150g or so, grated
Instructions
Tomato Sauce: Chop the onions and garlic, and fry in olive oil (about 2 tablespoons), and sweet paprika. When golden, add tomatoes and chop if necessary, add salt to the tomatoes, and pepper, basil if you have it, and for a bit of zing a little red wine.
Aubergines: Slice and salt, then fry till golden (see Fried Aubergine recipe). For a shortcut, bake in the oven sprinkled with olive oil.
Create the Dish: Choose an oven-proof dish that also looks nice on the table, big enough to take half the aubergines. Grate the parmesan. Layer half the aubergines in the dish, then spread half the tomato sauce across them; then dot across it bits of one mozzarella ball (pinched with your fingers), and sprinkle half the grated parmesan. Repeat for second layer. Ooze any olive oil from the aubergine dish across the top.
Cook in medium-hot oven (c. 200C) for about 20 minutes, till golden brown.
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