Melanzane with Neapolitan herbs
Melanzane alla parmigiana means eggplant with Parmesan cheese. A delicious vegetarian casserole where you won't miss the meat at all.
Melanzane alla parmigiana literally means eggplant with Parmesan cheese, and that's the base of this dish. A delicious vegetarian casserole with a full flavor, where you won't miss the meat at all. Delicious with ciabatta pieces to use up that last bit of sauce.
Preparation
Preheat the oven to 180°C (350°F). Peel and finely chop the onion and garlic. Slice the eggplant lengthwise into 1-cm-thick slices. Sprinkle 2 teaspoons of sea salt on both sides of the eggplant slices and let them sit for 15 minutes. Pat the eggplant dry with paper towels.
Meanwhile, heat 1 tablespoon of oil in a pan and sauté the onion and garlic until translucent. Add the tomatoes and mash them with a fork. Add the sugar, black pepper, World Spice Blend - Napoli, and the remaining sea salt. Simmer for 15 minutes over low heat.
Heat 1 tablespoon of oil in a pan and fry the eggplant slices in batches for 2 minutes per side until golden brown. Drain on paper towels.
Slice the mozzarella and roughly tear 10g of basil. Spread half the tomato sauce in the baking dish, followed by half the eggplant slices, half the torn basil, half the mozzarella, and half the Parmesan. Repeat with the second layer. Bake for 30 minutes in the preheated oven. Remove the dish from the oven and garnish with the remaining basil.
Prepare the ciabatta according to the package directions in a preheated oven. Remove from the oven and slice.
Serve the melanzane alla parmigiana with the ciabatta.
Ingredients
- 1 ui
- 2 tenen knoflook
- 2 aubergines
- 2 ½ tl Zeezout
- 5 el olijfolie
- 800 g gepelde tomaten uit blik
- ½ tl suiker
- 1 tl Zwarte peper
- 2 el World Spice Blend - Napoli
- 380 g mozzarella
- 15 g verse basilicum
- 100 g geraspte Parmezaanse kaas
- 1 ciabatta
Supplies
- Oven dish 25 x 35 cm
