A specially delicious dish for the first day of a new year!
In my experience, melanzane alla parmigiana or Eggplant Parmesan is a misnomer – this dish has more mozzarella than parmesan. However, you can sprinkle some parmesan between the layers along with the mozzarella – it tastes wonderful.
Here’s a recipe in pictures! Hover over the pictures to see each step.
Some extra notes:
- Your oven should be around 160C and it’ll take a half-hour or so to bake to golden brown.
- I precook my eggplant in a pan with olive oil – it takes lots of oil! – but they can also be barbecued.
- My tomato sauce is made with onion and basil and passata. I adjust it for salt and acidity/sweetness before I use it in the parmigiana.