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–+ servings
Melanzane alla parmigiana
Servings: 4 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.
Author: Mogens Frimann
Course: Dinner, Sides
Cuisine: Italian
Keyword: cheese, Italy, Sauce, tomato, Vegetarian
Prep Time: 25 minutes
Cook Time: 30 minutes
Resting time: 15 minutes
Metric - US Customary

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.