Eggplant with Parmesan and tomato

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Eggplant with Parmesan and tomato

Melanzane alla Parmigiana, an Italian dish full of pure and rich flavors

Prep Time30

Cook Time30

Total Time1

Course: Main dish, Vegetables

Cuisine: Italian, Own recipe

Keyword: melanzane alla Parmigiani, aubergines met tomaat en Parmezaan, oven roasted eggplant, eggplant recipe, eggplant, italian recipe, italian style eggplant, parmesan cheese, vegetarian dinner recipe

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 330kcal

Equipment

oven
cutter / blender
deep pan
baking dish Ø 23 cm

Ingredients

2 eggplant fresh
150 gr Parmesan fresh grated
2 tbl spoon olive oil
salt and pepper

Tomato sauce:

500 gr tomatoes ripe
1 onion
2 clove garlic
250 ml passata
2 tbl spoon tomato paste
2 tbl spoon olive oil
½ tea spoon sweet paprika powder
½ tea spoon spicy paprika powder
3 tea spoon dried oregano
10 gr basil fresh
salt and pepper

Instructions

Preheat the oven to 180º.
Rinse the eggplants and cut them into slices of 3-5 mm. Place baking paper on an oven tray and arrange the slices neatly next to each other. Drizzle them with olive oil and season with salt and pepper.
Roast them in the oven for 25 minutes.
In the meantime we make the tomato sauce. Chop the onion and grate the garlic clove. (I sometimes get a comment that you can't grate garlic... Well, I have a small grater for that and it works perfectly)
Cut the tomatoes into small cubes.
Put 2 tbsp olive oil in a deep pan and stew the onion together with the garlic. When the onion becomes translucent, add the diced tomatoes. Let this simmer for 3-4 minutes. Then add the passata, tomato puree, sweet and spicy paprika powder. Stir well. Shred the basil and also add the oregano.
Puree the sauce with a hand blender or blender. I do this with pulses because I still want chunks. So don't mix for too long.
Taste and season with salt and pepper.
Grate 150 g Parmesan cheese.
First spoon tomato sauce onto the bottom of the casserole and cover the bottom. Then arrange the eggplant slices and completely cover the bottom tomato layer. Sprinkle the eggplants with Parmesan.
Repeat the previous layers. I was able to lay 3 layers in a Ø23 cm mould. Finish with some more tomato sauce and Parmesan cheese.
Place in the oven for 25 minutes at 180º.

Notes

Eggplant with Parmesan and tomato... "Melanzane alla Parmigiana" is a traditional Italian dish loved for its simplicity and rich flavor. Consisting of eggplant, homemade tomato sauce, garlic, Parmesan cheese, basil and oregano, this dish offers a delicious combination of ingredients that come together perfectly in every bite.

The eggplants are fried or grilled beforehand until they are soft and lightly colored. I make my own tomato sauce with ripe tomatoes, onion, garlic, basil and extra herbs.

I build this delicious eggplant dish alternately in layers: tomato - eggplant - Parmesan and so on 3 times.

Fresh basil and oregano add an aromatic finishing touch.

Melanzane alla Parmigiana is not only delicious, but also nutritious, and it's a great way to enjoy fresh, seasonal vegetables. Perfect for both weeknight dinners and special occasions, this dish is sure to impress your guests. Are you looking for a tasty and simple way to enjoy eggplants? Then try this Melanzane alla Parmigiana!

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