Parmigiana di melanzane

Category: Vegetable and fruit dishes
Kitchen: italian
Parmigiana di melanzane


eggplant 2 pcs
tomato 1 large or 2 medium
fresh basil 6-7 leaves
olive oil 4 tbsp. l.
Parmesan 70 g
Mozzarella 100 g
egg 1 PC
salt pepper taste

Cooking method

  • My next reunion with my beloved Italy was not in vain, adding to the treasury of Italian recipes. Eggplants with parmesan cook quickly and effortlessly, while the tasters do not immediately understand what the dish is made of, it is tender and incredibly tasty!
  • Cut the eggplants lengthwise into slices about 5 mm wide, season with salt and leave for 1 hour to release the bitterness. Then squeeze and fry each slice in olive oil on both sides.
  • Peel the tomatoes and cut into cubes, transfer to a frying pan or stewpan, salt, pepper, fry with chopped basil leaves (preferably green) without adding any fat over high heat for about 15 minutes, stirring often.
  • Parmigiana di melanzane
  • Then pass through a mill or grind with a blender to a sauce state.
  • Grease the bottom of the heat-resistant form (it is most convenient to use a narrow and long one, I took a form for bread with a non-stick coating) grease with half of the tomato sauce.
  • Parmigiana di melanzane
  • Then lay out the fried eggplants, sprinkle with grated Parmesan on top, add sliced ​​mozzarella, chopped basil, pour 3-4 tablespoons of beaten eggs. Continue to lay out layer by layer until all ingredients are used, the last layer, eggplant, pour over the remaining tomato sauce.
  • Parmigiana di melanzane Parmigiana di melanzane Parmigiana di melanzane Parmigiana di melanzane
  • Bake in the oven at 180 degrees for about 30 minutes.
  • Sprinkle with grated Parmesan cheese when serving.
  • The dish is served both hot and cold.
  • Parmigiana di melanzane

The dish is designed for

3 servings

Time for preparing:

1 hour


Now a little history. This time the voyage was to Venice and its environs. Tired after an 8-hour walk in Venice, we returned to the small town of Mestre (where we stopped during the trip). We simply didn’t have the strength to go somewhere far away for dinner, and we drove to the nearest pizzeria, which turned out to be a small family restaurant. The audience was mostly local, but the waitresses, to our great surprise, greeted us with a purely Russian greeting. After talking, we learned that the girls emigrated from Russia to Italy and have been working in this pizzeria for more than 9 years, they are absolutely happy and adore their owner, an elderly Neapolitan. We asked for all the most delicious (well, of course). Parmigiana di melanzane made an indelible impression on all of us! I began to ask first, then beg, then demand to share the recipe. When the poor girls realized that I would not leave behind, they called the owner. I thought that the fortress had collapsed, but it was not there. Explaining mixed in the English-Italian dialect (yes, yes, and this can be invented when sooo nnnada), we agreed that if we come to them for dinner tomorrow, he will let me into the kitchen and personally prepare a dish in my presence, my just remember everything (of course, I wrote it down).
In general, I share with you a recipe begged in an unequal struggle. Enjoy cooking!

Kara, immediately took away to your bookmarks! This fall I'm sick with eggplants. And then there's Italian food! Thank you!
Ira, to your health!
And I have eggplants !!! Tomorrow we will try this version of Parmigiana !!! And then they were completely numb!
Welcome! What a lovely mask !!! Thank you!
Ol, thank you for the tip! Can I write my impressions in your topic about Italy?
Kara, let me quickly finish about Sardinia for the holidays, and then we'll start north, otherwise the confusion will go, ok? and while you prepare the text - I will be very happy !!! Or, if you want, write your own report!
Of course I will wait!

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