There’s something about melanzane parmigiana that just makes it irresistible. Maybe it’s the rich, tomato sauce or the bubbly, melted cheese on top. Or maybe it’s the eggplant itself – crispy on the outside and soft on the inside. Whatever it is, this dish is definitely a crowd-pleaser. So if you’re looking for a dish to impress your guests (or just treat yourself), melanzane parmigiana is the way to go.

This Is Why Melanzane Parmigiana Is the Best Thing Ever

There’s something about melanzane parmigiana that just hits the spot. Maybe it’s the creamy, cheesy goodness, or the perfectly cooked eggplant. Whatever the reason, this dish is one of my favorites.

There are plenty of ways to make melanzane parmigiana, but my favorite is the classic version. First, you start by layering thinly sliced eggplant in a baking dish. Then, you cover the eggplant with a delicious tomato sauce. Next, you add a layer of mozzarella cheese and Parmesan cheese. Finally, you bake the dish until the cheese is melted and bubbly.

The result is a heavenly dish that is perfect for any occasion. Whether you’re looking for a hearty meal or a tasty appetizer, melanzane parmigiana is always a hit. So next time you’re in the mood for something delicious, give this dish a try. I promise you won’t be disappointed.

Recipe Instruction:

Make this classic bake, also known as melanzane parmigiana, for guests. It’s made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese.
Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins.
Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening.
Remove to a plate as you go.
In a large baking dish, spread a little of the tomato sauce over the base.
Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside.
Top the sauce with a layer or two of aubergine slices, then season well.
Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves.
Repeat, layering up – and finish with the last of the tomato sauce.
Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
Heat oven to 200C/180C fan/gas 6.
Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling.
Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia

Delicious variation on a classic dish

When it comes to Italian cuisine, there are few dishes as classic and beloved as melanzane parmigiana. This dish of fried eggplant slices layered with tomato sauce and mozzarella cheese is a staple of both restaurants and home kitchens alike.

While the classic recipe is delicious as is, there are plenty of ways to change things up and put your own spin on this dish. Here are a few ideas to get you started:

Try using a different type of cheese in place of the mozzarella. A sharp cheddar or Parmesan would be delicious.
Add some spice to the dish by including a layer of sauteed onions and peppers.
For a heartier version, add some ground beef or sausage to the tomato sauce.
Make it a vegetarian dish by using a meatless tomato sauce and adding extra vegetables like zucchini or mushrooms.
Get creative with your toppings! Try using fresh basil or oregano, crumbled bacon, or even a sprinkle of balsamic vinegar.

Whatever variation you decide to try, one thing is for sure – melanzane parmigiana is always a winner.

What goes with melanzane parmigiana?

There are many things that go well with melanzane parmigiana, but one of the most popular choices is a simple pasta dish. This can be something as simple as spaghetti with a tomato sauce, or you can get more creative with your choices. Other popular options include a salad or some type of bread.

What is Parmigiana di Melanzane in English?

Parmigiana di melanzane is an Italian dish made with layered eggplant, typically served as a main course. The dish is made by baking sliced eggplant in a tomato and cheese sauce.

Do you eat the skin of eggplant parmesan?

If you’re like most people, you probably don’t give much thought to the skin of eggplant parmesan. It’s not the most appetizing part of the dish, after all. But believe it or not, the skin is actually edible – and it can actually be quite delicious.

Here’s the thing: the skin of eggplant parmesan is packed with nutrients. It’s a good source of fiber, for one thing, which can help to keep you feeling full and satisfied after eating. It’s also a good source of vitamins and minerals, including potassium and magnesium.

So, next time you’re enjoying a delicious plate of eggplant parmesan, don’t be afraid to eat the skin. Your body will thank you for it!

What is a traditional parmigiana?

A traditional parmigiana is a baked dish made with layers of cheese and meat, typically beef or chicken, covered in tomato sauce and Parmesan cheese. It is a popular dish in Italy and around the world, and can be served as a main course or side dish.