This recipe really tastes like summer in Italy. Italian aubergine casserole.
Even though the aubergine itself is quite tasteless, in combination with the tomatoes, the herbs and spices and the cheese it really is a dream. So many flavours of Italy combined in one dish.
For four portions of Parmigiana di Melanzane you need the following ingredients:
800 to 1,000 g aubergine
800 g tinned tomatoes
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp sage
2 medium onions
2 garlic cloves
120 ml Olive oil
250 g Büffelmozzarella
100 g Parmigiano
salt and pepper
So bereitest du deine Parmigiana di Melanzane zu:
First of all, wash the aubergines well, remove the stalk and cut them lengthwise into slices about 1 cm thick. Now spread out a few sheets of kitchen paper, salt the aubergine slices heavily on both sides and lay them on the paper for 5 to 10 minutes. This way, the bitter substances and the fruit juice are extracted from the aubergine.
In the meantime, peel and finely chop the onions and garlic and fry them in a pot with a little olive oil. Add the herbs and the canned tomatoes and simmer at a low temperature. Season to taste with salt and pepper.
Now you can preheat the oven to 180 degrees Celsius, top and bottom heat, and cut the mozzarella into thin slices.
Heat about 3 tablespoons of olive oil in a large frying pan and fry the aubergine slices on both sides. They should get a little colour and brown slightly. If necessary, just add more olive oil.
Now you need a baking dish that you brush with 1 tablespoon of olive oil. Stack the aubergine slices, tomato sauce, mozzarella and Parmesan cheese as you would for a lasagne. Repeat until all the aubergine slices have been used up. Finish with tomato sauce and cheese.
Now place the Parmigiana dei Melanzane in the oven for a good 50 minutes on the middle shelf. It is ready when the cheese is nicely brown and crispy. Let it cool for a few minutes before serving and enjoy with a good glass of Italian wine and white bread.