My take on a delightful vegetarian lasagna, consisting of eggplant, tomato sauce, parmesan, and breadcrumbs. Although this dish contains neither meat nor pasta sheets, I promise you won't be disappointed.
Recipe for melanzane alla parmigiana
My take on a delightful vegetarian lasagna, consisting of eggplant, tomato sauce, parmesan, and breadcrumbs. Even though there is no meat or pasta sheets in this dish, I promise you won’t be disappointed.
There’s plenty of substance and umami, and you won’t miss the meat.
The eggplant is fried and layered with the tomato sauce and cheese. Then it is baked in the oven as you know from a lasagna.
The dish can be eaten on its own but can also easily be used as a side dish for your dinner.
Bon appétit.
Servings: serves
Melanzane alla parmigiana
My take on a delightful vegetarian lasagna, consisting of eggplant, tomato sauce, parmesan, and breadcrumbs. Although this dish contains neither meat nor pasta sheets, I promise you won't be disappointed.
Equipment
- Cutting Board
- Knife
- Ovenproof dish
- Frying Pan
- Oven
Ingredients
- 1/2 portion Tomato Sauce feel free to use my recipe
- 2 pcs. Eggplant
- Olive Oil
- Grate
- Parmesan
- Mozzarella Chees optional
- Coarse salt
- Salt and Pepper
Instructions
- Slice the eggplants into 4-8 mm thick slices, sprinkle them with coarse salt on both sides, and leave them to drain in a dish for about 20 minutes.Then rinse them in cold water and pat them dry.The drained, rinsed, and dried eggplant slices are fried golden in olive oil on a hot pan.
- The fried eggplant slices are layered in a dish with tomato sauce, grated parmesan cheese, and optionally mozzarella. Each layer is sprinkled with a bit of breadcrumbs and seasoned with salt and pepper.Melanzane is assembled with 4-8 layers.
- Melanzane is baked in the oven at 175-185 degrees Celsius (347-365 degrees Fahrenheit) for 30-40 minutes until it is golden and gratinated. Remove it from the oven and let it rest for 15-20 minutes before cutting.