Drain mozzarella long
Fresh cheese can release a lot of whey. Diced in a sieve, it loses excess liquid before it enters the casserole.
Italian Recipe
Parmigiana di Melanzane
The slices of aubergine are fried without breading and drained thoroughly. A dry sauce and well drained cheese prevent a watery Parmigiana.
Total time
2 hr 30 min
Calories
590 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Italian eggplant casserole with tomatoes and cheese
A good Parmigiana will remain juicy but stable when cut, with all the ingredients having to be kept as low as possible in free liquid. Tomato sauce is reduced open, fior di latte drained for several hours and the eggplants defatted on a wire rack after frying. A rest period after baking is just as important as the cooking time.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Parmigiana di Melanzane
Parmigiana di Melanzane layers deep fried aubergines with concentrated tomato sauce, basil, fior di latte and parmigiano.
Ingredients
6 servings
Method
-
1
Drain the eggplant
Sprinkle slices of aubergine with coarse salt and let them simmer in a sieve for 30 minutes. Rinse briefly and pat dry very thoroughly.
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2
Reduce tomato sauce
Heat the olive oil and sauté the onion for 6 minutes until soft. Add the tomatoes and salt, cook for 25 to 30 minutes and stir in half the basil.
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3
Deep fry the eggplant
Heat the peanut oil to 175 ° C. Fry the eggplants in portions on each side for about 90 seconds until golden brown and drain on a wire rack over kitchen paper.
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4
Build up first layers
Preheat the oven to 190 ° C. Spread a little sauce in a tin of about 24 x 32 cm, place the eggplants on top of each other.
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5
Layer with cheese
Thinly cover the aubergines with the sauce, add the fior di latte, parmigiano and basil. Repeat until all is used up, finish with the sauce and parmigiano.
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6
Bake Parmigiana
Bake in the middle of the oven for 35 to 40 minutes until the sauce bubbles on the edges and the surface is a thick golden brown.
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7
Leave to rest before cutting
Leave Parmigiana to stand uncovered for at least 25 minutes, to allow the layers to settle and the pieces to be lifted out of the tin more cleanly.
Kitchen know-how
Tips for Parmigiana di Melanzane
Build thin layers
Too much sauce or cheese per layer causes the Parmigiana to slide, and several thin layers give it a more stable, harmonious texture.
Variations
How to adapt this recipe
Oil slices thinly and bake at 220 ° C for about 20 minutes, turning once. Parmigiana will have lighter but less silky roasted flavours.
Replace one third of the fior di latte with mild caciocavallo, giving the casserole more flavour and stability thanks to the firmer cheese.
Nutrition per serving
590kcal
29.0 gCarbohydrates
24.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Parmigiana di Melanzane
In many traditional variants they are fried unbreaded. Breading is a possible house version, but makes the layers thicker.
Tomato sauce or mozzarella were often too moist. Reduce sauce significantly, drain cheese for a long time and degrease aubergines well.
Modern varieties are rarely bitter, but salting takes some water out and improves the texture when deep-frying, so the step is still helpful.
Yes. It can be baked completely and heated slowly the next day. It should be left fresh from the oven for at least 25 minutes before cutting.
It tastes particularly good when warm or at room temperature. Cheese and sauce appear firmer and less aromatic when they are directly taken out of the fridge.
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