Parmigiana di melanzane
This Italian dish is made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.
To make things a little easier when cleaning up I decided to use my cast iron to cook my tomato sauce as well as assemble the layers of goodness and bake.
Ingredients
- 2 sliced aubergine
- 2 tbs olive oil
- ½ onion chopped
- 1 clove garlic minced
- 1 can chopped tomatoes
- Fresh grated parmigiana
- Fresh mozzarella
- Salt pepper to taste
- Fresh basil
- Oil for frying
Instructions
- Heat the olive oil, add the chopped onions and garlic and occasionally stir for about 7-10 minutes or until they’ve softened and turned transparent. Add in your tomatoes and seasonings to taste. Set aside.
- Prep your eggplant by cutting them vertically and submerging them in cold water with lots of salt for about 10 minutes or until the water turns a slightly darker colour. Wipe off ALL the access water. Make sure all the water is dried off to prevent the oil from splashing.
- In a deep frying pan, heat your oil to medium-high, add the dried eggplants to the oil and fry for 10 minutes or until golden brown.
- At Assembly time, have all the ingredients lined up and begin by assembling each ingredient on top of each other beginning with the sauce, eggplant, cheese, and fresh basil. Repeat until you’re done with your eggplants.
- Finally, put your delicious melanzane in the oven for 25 minutes.
- Bring out of the oven and enjoy
