John Myers
Casserole: Parmigiana Di Melanzane
The perfect casserole: parmigiana di melanzane recipe with a picture and simple step-by-step instructions.
- 2 piece Eggplant fresh
- 1 piece Zucchino
- 4 piece Beefsteak tomatoes fresh
- 1 Can Chunky tomatoes without spices
- 1 piece Fresh onion
- 2 piece Garlic cloves chopped
- 2 Branches Fresh thyme
- 2 Branches Rosemary fresh
- 2 stem Fresh oregano
- 1 branch Olive herb
- Extra virgin olive oil
- Pepper and salt
- 3 Bullets Mozzarella
- 6 tablespoon Freshly grated Parmesan
- For the tomato sauce, scald the fresh tomatoes with boiling water, let them stand for a few minutes and then peel them. When cooled, cut into cubes.
- Peel the onion and garlic, cut into cubes or chop and sweat in a saucepan with hot olive oil (approx. 2 tablespoons).
- Sort the herbs – put a sprig of thyme and rosemary back – and roughly chop. Add to the onions together with the chunky tomatoes from the can and with salt and pepper, add approx. 50 ml of water and simmer on a low flame for approx. 20 – 30 minutes. Then puree.
- Stir the diced tomato pieces into the sauce and season to taste.
- In the meantime, cut the eggplant into approx. 1 cm thick slices and the courgette a little thinner. (no problem with the bread slicer)
- Place the aubergine slices on a baking sheet and sprinkle with salt. Let rest for half an hour.
- Fry the zucchini slices in a little oil in a pan on both sides. They should have some color. Take out and let cool on paper towels.
- Now dab the leaked liquid from the aubergines with a kitchen towel, oil the baking sheet lightly, brush the aubergine slices also sparingly with olive oil on the top and then slide them under the grill. Turn in between. The slices are ready when they turn brown on both sides.
- Take out and let cool. Cut the mozzarella into thin slices.
- Now layer: Eggplant – Tomato Sauce – Parmesan Cheese – Zucchini – Tomato Sauce – Mozzarella – Eggplant – Tomato Sauce – Parmesan Cheese
- Now place the remaining sprigs of thyme and rosemary on top and then put in the preheated oven and bake at about 200 degrees for 20 minutes, reduce the temperature to 150 degrees and bake for another 15-20 minutes.
- With a piece of ciabatta, this is an absolute feast. The effort is not to be despised, but I gladly take it upon myself when the family vacuums the baking dish with the last piece of bread.
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