Parmigiana di Melanzane

Parmigiana di Melanzane

Ingredients for 8 portions

• 8 large Eggplant(s)
• 1,000g Tomato(es), passed
• 6 tbsp olive oil
• 2 handfuls basil, fresh
• 600g Parmesan, freshly grated
• 700g Mozzarella, sliced
• 2 m.-large onion(s)
• oil for frying
• flour for frying
• salt and pepper
• 6 toes garlic

Nutritional values ​​per serving

• kcal 735
• protein 43.70g
• fat 53.42g
• carbohydrate 20.06g

Preparation

• Working time about 35 minutes
• Cooking/baking time approx. 50 minutes
• Total time about 1 hour 25 minutes

Cut the aubergines into finger-thick slices and sprinkle with a little salt. Then set aside and leave to stand for about an hour (note: they draw water, so put them in a suitable container).

Then drain well and roll in flour. Heat the oil in a pan and fry the aubergines in it, then pat dry with kitchen paper (the lighter version: don't fry, but grill in the pan - but it doesn't taste that good).

Meanwhile, make a salsa from the tomato passata, 1 - 2 cloves of garlic, onion, basil and olive oil as follows: In a saucepan, fry the finely chopped onion and the pressed or chopped garlic in olive oil until golden brown, add the tomatoes and finish with the finely chopped basil leaves to taste (tip: some pine nuts give a special aroma).

Now grease an oven dish with a little olive oil, finely chop the remaining garlic and spread some of it on the bottom of the dish. Scatter aubergines on top, spread salsa on top, top with mozzarella slices and sprinkle some Parmesan on top. Now layer the garlic, eggplant, salsa, mozzarella and finally the remaining parmesan.

Bake in a preheated oven at 200 °C until a golden-brown crust forms, about 35 - 40 minutes.

For a special taste, I add about 100 g of grated Pecorino to the last layer together with the Parmesan, which gives a more intense taste.