Italian · PANTRYHOP RECIPE
Melanzane alla parmigiana
70 minutes · 6 servings · vegetarian
A well-known baked eggplant dish from southern Italy.
Ingredients
Check you have the quantities below.
- 2 large, sliced into 1 cm rounds eggplants
- 1 tsp salt
- 4 tbsp olive oil
- 3 cups tomato sauce
- 300 g, sliced mozzarella
- 3/4 cup, grated Parmesan cheese
- 1/4 cup basil
Let’s make it
- Heat the oven to 200 C / 400 F. Salt the eggplant slices and let them stand 15 minutes, then pat dry.
- Brush with 2 tbsp oil and bake on trays for 20 minutes, turning once.
- In a baking dish, layer tomato sauce, eggplant, mozzarella, Parmesan, and basil. Repeat and finish with cheese on top.
- Bake 25 minutes until bubbling. Rest 10 minutes before serving.
Let it cool a little and cut into small squares for easier serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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