Melanzane alla Parmigiana - Italian Eggplant Casserole Specialty
Who doesn't love the classic Melanzane alla Parmigiana? As a hobby cook with a weakness for Italian cuisine, I'm taking you into my cozy cat-kitchen today. This eggplant casserole is a true classic, featuring tenderly layered eggplant, fruity tomato sauce, and melted mozzarella. It's a wonderfully healthy dish that requires no fuss yet tastes like a small feast. The combination of savory cheese and golden-brown pan-fried eggplant slices is unbeatable. Don't worry, even if the layering takes a bit of time, the preparation is child's play and doable for everyone. Fresh ingredients make the difference here – I skip ready-made products entirely so you can experience the full, Mediterranean flavor. Grab an apron and let's whip up this casserole together, which will transform your kitchen into a little trattoria. It's the perfect soul food for a cozy evening and tastes even better the next day!
Ingredients
Preparation
Slice the eggplant (1) into slices about one centimeter thick.
Heat the olive oil (30 ml) in a pan and fry the eggplant slices until golden brown on both sides, then drain briefly on paper towels.
For the sauce, finely chop the garlic (1) and sauté in a small pot with a drop of olive oil, then add the passata (200 ml) and let it simmer briefly.
Cut the mozzarella (125 g) into thin slices and finely grate the parmesan (30 g).
In a small baking dish, layer alternately a layer of eggplant, some tomato sauce, a few basil leaves (10 g), and some mozzarella.
Finally, sprinkle the casserole generously with the parmesan (30 g).
Bake in a preheated oven at 200 degrees (Celsius) for about 20 minutes until golden brown and the cheese is beautifully melted – meow, that smells tempting!
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