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Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana)3.62 out of 50 based on 13 voters.


Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 36


Preparation:
Cooking:
Difficulty: Easy

Suitable for freezing    
Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes Veggie Vegetarian

This is another classic that I love to prepare when I have guests. It is very easy to make and can be prepared in the morning to be eaten later in the evening or can even be prepared the previous day.
It is so good that I usually eat a full dish of it with some slices of countryside bread (and a good glass of red wine of course!).
I am going to present it in a very simple way and using only one herb (basil) to flavour the tomato sauce. Aubergines, for this kind of recipe, are normally cut in thin and long slices to make a lasagne-like layer, but I prefer to do it in another way, which I find more practical.

The end result is simply delicious!

 

SERVES 4-5

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 2


For the aubergines preparation:

  • 4 Large aubergines/eggplants
  • Some plain flour for coating the aubergines
  • Sunflower oil for deep frying (if you want to add some extra flavour to the aubergine, you can use a mild or light olive oil available in the supermarket)
  • 1 Pack of mozzarella (not balls because they are too watery)
  • Some Parmesan cheese shavings
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.


Ingredients for the base sauce (Metric & Imperial measurements):

  • 700 g (1 1/2 lb) Chopped tomatoes in tomato juice (usually two cans)
  • 25 g (1 oz) Butter
  • 2 Medium size shallots (finely chopped)
  • 2 g (1/2 tsp) Sugar
  • 1 Very small Italian whole dry chilli
  • Salt for seasoning
  • Some dried basil for seasoning

 

Ingredients for the base sauce (U.S. measurements):

  • 25 ounces (1 pound 9 ounces) Chopped tomatoes in tomato juice (usually two cans)
  • 1 ounce Butter
  • 2 Medium size shallots (finely chopped)
  • 1/2 teaspoon Sugar
  • 1 Very small Italian whole dry chilli
  • Salt for seasoning
  • Some dried basil for seasoning


Directions (aubergines/eggplants preparation):

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 3

Cut the ends off the aubergines and then peel the aubergines longways in order to leave 3 black stripes and 3 white stripes. This is for eliminating part of the skin that some people would find hard to digest. At the same time, we need to leave some skin to prevent the slices from collapsing in the oven at a later stage.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 4

Now, cut the aubergines in 4 cm thick slices.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 5

Salt the slices both sides and leave them into the colander for 1-2 hours.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 6

This is a good practise because the salt helps to take out some of the moisture, otherwise the slices would absorb too much oil during the frying stage. Furthermore, the longer you leave the slices in the colander to drain, the better because you will reduce some of the bitter taste typical of the aubergines (check “preparing aubergines”, featured in the top tips section of the website). 

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 7

After leaving into the colander for 1-2 hours, rinse all the slices well.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 8

Then, pat dry with kitchen paper gently pressing on to the slices.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 9

Put some plain flour into a bowl.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 10    Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 11

Completely coat the slices with flour.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 12

The slices are now ready for frying.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 13

Heat the oil and then start putting the slices in the frying pan.

 

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Fry them for about 3 minutes for each side, not more. You will notice that after this time a fork will easily dig into the slices.


Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 16    Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 17

Put the slices into a bowl with some kitchen paper to absorb the excess oil.

 

Base sauce preparation:

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 18

Melt the butter in a sauce pan.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 19    Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 20

Add the chopped shallot and sweat over a low heat for about 3 minutes until it is soft.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 21

Add the chopped tomatoes into the pan (my tomatoes looks a bit like “passata” because I usually mash the big pieces with a potato masher).

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 22

Then stir gently for few seconds.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 23

Add the sugar and stir.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 24

Add a pinch of salt and stir.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 25

Add the small chilli. Chilli here is used instead of the ground pepper because this is the way I like it, but feel free to use pepper (just a sprinkle) if you like. Anyway, if you use chilli, use a very tiny one because we want to give the sauce just an imperceptible hint.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 26

Add a sprinkle of dried basil and stir. I normally cook the sauce for about 20-30 minutes to reduce it a bit.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 27

When you think the sauce is ready, lay some of the sauce in the bottom of an oven dish; let's say about 1/2 cm thick layer (3/16").

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 28

Now, you are ready to put the aubergine slices into it.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 29

Lay the slices as shown in the photograph. Generally speaking, I try to put 3-4 slices per person.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 30    Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 31

Prepare some Parmesan cheese shavings, then cover each slice with them as shown in the photograph.


Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 32    Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 33

Cut the mozzarella in slices 1 cm thick and then cut a square of the size to cover a slice.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 34

This is what you have to achieve.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 35

With a large spoon, cover each slice with the remaining sauce.

 

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 36

Pre-heat the oven at 190ºC (375ºF) and then put the dish in for about 30 minutes or until you see the first signs of browning on the perimeter. When cooked, you can cool it down and cover with foil. Re-heated for 10 minutes in the oven, it will give you a lovely meal for later in the evening or you can put it in the fridge and re-heat it the following day.
      

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes WebPhoto 37

Buon appetito!

Print recipe: Baked Aubergine with Cheese and Tomato (Melanzane alla Parmigiana) | Vegetable recipes Federico

Federico Pezzaioli

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