Looking for something delicious, vegetarian, wholesome and oh-so Italian to cook?!?
You’ve come to the right place
If you are you looking for a vegetarian dish that is quick enough to make and feed your family in the next hour, healthy enough that it provides a wholesome and balanced meal, and delicious enough that your kids are not going to whine about the green stuff on their plate. Here is the perfect idea for you!
This melanzane alla parmigiana (parmesan eggplants) is a delicious combination of Mediterranean flavors. It’s got the spicy taste of grilled eggplants and oregano, garlicky and tasty tomato sauce, fresh and melty mozzarella cheese, and a sprinkle (… or tons) of Parmesan cheese on top, all in one delicious dish.
What more could you ask for?!? Oh yeah, that thick slice of grilled bread, to soak it all up!
Eggplant alla parmigiana are simply made with basic and fresh ingredients. And unlike the very traditional dish my eggplant slices are baked and NOT fried. I use fresh mozzarella and crushed tomatoes, but you are welcome to substitute with your favorite cheese and tomato sauce.
Layer them all up in a cute oven-safe bowl (you can find mine on Amazon here) and bake some more until the cheese melts and the flavors come all together. Serve hot right of the oven or warm. Either way, I’m pretty sure you’ll love it.
YIELD: 4 servings
- 1 large eggplant (about 1 lb, 4 oz = 565 gr)
- 1 can (14.5 oz, 400 gr) crushed tomatoes
- 12 oz (340 gr) fresh mozzarella
- 4 tablespoons Parmesan cheese, grated
- 1 garlic clove
- 2 tablespoons olive oil
- salt to taste
- dry oregano and/or fresh basil
TIME: about 45 minutes
Cut the eggplant in thin slices about 1/4″ (6 mm) in thickness.
Place in a single layer on a baking sheet (or two if necessary) lined with parchment paper. Brush with olive oil and salt to taste.
Bake at 425°F (220°C) until cooked, about 20 minutes, flipping the slices halfway. Or you can also grill over medium-high heat, on both sides.
While the eggplants cook, make the tomato sauce. Add about one tablespoon of oil in a small sauce pan. Add the crushed garlic and crushed tomatoes. Add oregano or basil for flavor. Salt and pepper to taste. Simmer until the eggplants are ready.
Use four small oven-safe bowls. Add a little tomato sauce on the bottom of each.
Make one layer of eggplants, followed by tomato sauce, fresh mozzarella cut in small cubes.
And repeat until all the ingredients are gone (about 3 layers in all).
End with a layer of mozzarella and top with the Parmesan cheese. Decorate with more fresh basil if you like (or more oregano).
Bake at 400°F (195° C) for about 20 minutes, until the cheese is melted and golden on top.
Serve hot or warm… with a slice of fresh grilled bread if possible 🙂
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