A true Italian casserole filled with tender eggplant, creamy mozzarella, and fresh basil. Layered together, with the Salsa della Mamma in between. In the oven, everything melts together into a creamy dish. Comfort food that instantly lifts your spirits!
4 Servings
Melanzane alla Parmigiana
Ingredients
1 bottle
Salsa della Mamma (330 g/11.6 oz)
1 3/4 lbs
Eggplants
1 bunch
Basil
1 3/4 cups
Mozzarella
1/3 cup
Parmesan cheese
Sea salt
Pepper
Preparation
- Cut the eggplant into 0.5 cm thick slices. Sprinkle both sides generously with salt and let them drain in a colander for 30 minutes.
- Place the Salsa della Mamma in a saucepan and add some finely chopped basil and the Bruschetta Originale. Season with salt and pepper. Let the sauce simmer gently for at least 10 minutes.
- Rinse the eggplant and pat them dry with paper towels. Heat a dash of olive oil in a pan and fry the eggplant slices on both sides until golden brown. Add more olive oil as needed.
- Preheat the oven to 200°C (400°F). Assemble the baking dish by first spreading a layer of Salsa della Mamma on the base. Place the eggplant slices on top and sprinkle with mozzarella, basil, salt, and pepper. Repeat, finishing with Salsa della Mamma.
- Grate a generous amount of Parmesan cheese over it and place the dish in the oven for 30 minutes.
