John Myers
Melanzane Ala Delphinchen
The perfect melanzane ala delphinchen recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggplant fresh, great
- 3 Pc. Mozzarella
- 1 Glass Bolognese sauce
- 1 Glass Napoli sauce
- 4 Discs Cooked ham
- 0,5 Cup Grated Parmesan cheese
- 1 Vol. Basil
- Salt
- Pepper from the grinder
- 4 Eggs
- Olive or canola oil
- First time another picnic in prospect … what do you take with you this time? Then I remembered a recipe from our Sicilian friends. But since I didn’t have everything at home, there was a little adaptation again. Let’s go … Preheat the oven to 180 ^ C fan oven and mix the two sauces.
- Wash the aubergines, pat dry and – except for the style and “head” – cut into thick slices (about as thick as a little finger). Then place the slices on a wire rack or something similar, sprinkle with salt and let rest for about 30 minutes.
- Rinse the basil, pat dry and chop finely. Also cut the mozzarella into thin slices.
- Now it’s turn to the aubergines again … rinse them off, squeeze out a little and pat dry. Then fry with enough oil (they “devour something :-)) until golden brown and drain on kitchen paper. Grease a casserole dish well.
- Now let’s start layering: first line the mold with aubergine slices, then spread some of the sauce on top, then place mozzarella slices on top, spread a few diced ham, cover with basil leaves and sprinkle some salt and pepper. Repeat this process until the ingredients are used up …. it is best to finish with a layer of aubergine.
- Now mix the eggs with the Parmesan cheese, season with salt and pour over the vegetable layers.
- Put it in the oven and grill for about 20-25 minutes. Buon appetito 🙂
- PS .: It tastes best fresh and hot from the oven … but it is also really tasty when cold.
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