Eggplant Baked with Parmesan
Eggplant Baked with Parmesan (Italian Melanzana Alla Parmigiano al Forno ) is made with fried, sliced eggplant layered with cheese and ragu tomatoes sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. This Melanzana Alla Parmigiano al Forno (Italian Eggplant Baked with Parmesan Cheese) Recipe can be prepared in many ways, from Sicily, Napoli to Northern Milan Bologna, each of these regions makes it different! Some pass the eggplants in the flour, some additional pieces of hard-boiled eggs enrich the recipe! All the same, the classic baked eggplant Parmigiana cannot be missing in our homes. Even the light version of those on a diet is super delicious!
5 from 1 vote
- 1.5 kg Eggplant
- 1 kg minced meat
- 3 Eggs
- 600 gr Mozzarella
- 250 gr Flour
- 1 kg Tomatoes sauce
- 1 liter Peanut oil to fry
- to taste Salt to taste
- 100 gr Celery di minced
- 1 Onions minced
- 4 Carrots minced
- to taste Fresh basil leaves
- Extra vergine olive oil to cook the ragu
- To prepare the melanzana al Forno, start by washing and drying the aubergines.
- Remove the stalk with a knife and slice longitudinally to obtain thick slices 3- 5 mm. Regularly arrange the slices inside a filter and sprinkle with minimal salt between the layers, well-distributed every piece. Place a heavy container on top of the salted aubergines to drain the vegetation water, which is bitter and is the fried food's antagonist. Leave to drain for at least 40 minutes. Don't forget to pass them under running water, one by one if needed, to remove the salt.
- In the meantime, grate Parmigiano Reggiano slice, and cut the mozzarella to obtain tiny cubes, and then drain apart.
- In a large saucepan, pour a drizzle of extra virgin olive oil, add the chopped onion, celery, and carrots stir-fry to prevent it from burning, and let it brown for a couple of minutes.
- Add the minced meat and cook for 5 minutes; add white wine, increase the flame, let it evaporate.
- Then add the tomato sauce, season with salt, add a little water, and simmer over low heat for 45 minutes. At the end of cooking, add the basil leaves.
- In the meantime, add abundant flour to a plate, three eggs on another plate, and apply some little salt and whip with a fork.
- Heat plenty of peanut oil, and prepare the aubergines for frying by absorbing each with kitchen paper: Deep each aubergine in the whipped egg and later in the flour, then proceed and fry in the boiling oil for about 1-3 minutes of cooking, drain on absorbent paper. Continue with the rest aubergines till you are done with the frying.
- At this point, you should have everything you need, so move on to the making of the authentic meal. Prepare your baking dish with a bit of sauce, then form the first layer by arranging the eggplant slices horizontally.
- Grind a little black pepper, sprinkle with Parmigiano, and pour some mozzarella dies, spreading them evenly, and cover with a little more sauce, just enough to color the inside. Repeat the same procedure, and continue to form one layer at a time remember to press gently with the palms of your hands to compact them. On the last layer, pour the remaining tomato puree, the mozzarella cubes, and the Parmigiano cheese.
- The time has come to cook your aubergine parmigiana. Now put the aubergine in a hot oven at 200 ° for 30-40 minutes. Once your melanzana alla parmigiano al forno is ready, let it settle for a few minutes before serving. Enjoy your meal. Buon appetito!
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