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Melanzane Parmigiane

This hearty Northern Italian casserole with eggplant and tomato sauce is delicious as a starter or as a main course with Orecchiette pasta.

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  • 4 persons
  • 40 min. + 30 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

This traditional dish from northern Italy consists of layers of eggplant, tomato sauce and cheese, almost a kind of vegetarian lasagna. Serve this dish as an appetizer with ciabatta or as a main meal with colorful Orecchiette Multi Gusto.

Something different? Then try it with zucchini.

Buon Appetito! 

  • Ingredients

    • 800 g eggplant (3 to 4 pieces) • 1 bottle Salsa della Mamma • 2 tbsp Bruschetta Originale • sprig of basil • 120 ml Olive Oil for Baking • sea salt • 250 g mozzarella • 35 g Parmesan cheese, grated • 500 g Pasta Orecchiette Multigusto

  • Preparation

    Cut the eggplant into pieces of 0.5 cm. Sprinkle both sides generously with salt and leave them to drain for 30 min. in a colander.

    Put the Salsa della Mamma in a saucepan, add a portion of finely chopped basil and Bruschetta, and season with salt and pepper. Allow it to simmer for at least 10 min.

    Step 2

    Rinse off the eggplant and gently pat them dry with kitchen paper. Heat a dash of oil in a pan and fry each piece of eggplant for ± 2 min. until it is brown on each side. Add more oil if it is absorbed by the eggplant.

    Step 3

    Now build up the dish in the baking dish by first spreading a layer of tomato sauce over the bottom, then place the slices of eggplant and spread some mozzarella, basil and salt and pepper on top. Repeat this and finish off with tomato sauce. Grate plenty of Parmesan cheese over the dish and place it in an oven for 30 min. at 200°C and until the top layer is golden brown.

    Cook the pasta for about 14 min. until done and serve together with the eggplant dish and a ciabatta.

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