Melanzane – eggplants dish

Author: WildAJA

Evaluate:	1
Difficulty:	1

This is a simplified version of the classic Italian dish. You can always refer to Jamie Oliver’s specific recipe for more detailed instructions and tips.

Ingredients:

Number of portions: 4

large eggplants (aubergines)

Olive oil for frying

onion, finely chopped

2 Clove(s)

garlic, minced

800 Gram(s)

(28 oz) of canned chopped tomatoes

Handful(s)

fresh basil leaves, torn

250 Gram(s)

(9 oz) vegan cheese, grated (optional)

Acc. to taste

salt and pepper

Preparation:

Preparation time: 30-60 min.

Begin by slicing the eggplants into rounds, about 1/4 inch thick. Place the slices in a colander, sprinkle with salt, and let them sit for about 30 minutes. This helps remove excess moisture and bitterness.
After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.
Heat a generous amount of olive oil in a large skillet. Fry the eggplant slices in batches until they are golden brown on both sides. Place them on a plate lined with paper towels to drain the excess oil.
Add more olive oil if needed in the same skillet and sauté the finely chopped onion until it becomes translucent. Then, add the minced garlic and cook for another minute.
Pour in the canned chopped tomatoes and add half of the torn basil leaves. Let the tomato sauce simmer for about 20-30 minutes until it thickens.
Preheat your oven to 180°C (350°F).
In a baking dish, begin to layer the ingredients. Start with a layer of tomato sauce, a layer of fried eggplant slices, and a layer of Parmesan/ vegan cheese. Repeat this process until you've used up all your ingredients, finishing with a layer of cheese on top.
Bake the dish in the preheated oven for about 25-30 minutes, or until the cheese is bubbling and golden brown.
Garnish with the remaining torn basil leaves and serve your Melanzane alla Parmigiana hot. Enjoy!

Author: WildAJA

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