"Melanzane alla Parmigiana, an Italian dish full of pure and rich flavors"
Eggplant with Parmesan and tomato
5
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Recipe Description
Eggplant with Parmesan and tomato… Consisting of eggplant, homemade tomato sauce, garlic, Parmesan cheese, basil and oregano, this dish offers a delicious combination of ingredients that come together perfectly in every bite.
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 5
Recipe Card
ingredients
- 2 pieces eggplant, fresh
- 150 g parmesan cheese, grated fine
- 2 tbsp olive oil,
- 500 g tomatoes, fresh
- 1 piece onion, fresh
- 2 clove garlic,
- 250 ml passata,
- 2 tbsp tomato paste,
- 2 tbsp olive oil,
- 1/2 tsp sweet paprika powder,
- 1/2 tsp spicy paprika powder,
- 3 tsp oregano, dried
- 10 g basil, fresh
- pinch of salt and pepper,
Method
Step 1
Preheat the oven to 180º. Rinse the eggplants and cut them into slices of 3-5 mm. Place baking paper on an oven tray and arrange the slices neatly next to each other. Drizzle them with olive oil and season with salt and pepper. Roast them in the oven for 25 minutes.
Step 2
In the meantime we make the tomato sauce. Chop the onion and grate the garlic clove. (I sometimes get a comment that you can't grate garlic… Well, I have a small grater for that and it works perfectly) Cut the tomatoes into small cubes. Put 2 tbsp olive oil in a deep pan and stew the onion together with the garlic. When the onion becomes translucent, add the diced tomatoes. Let this simmer for 3-4 minutes. Then add the passata, tomato puree, sweet and spicy paprika powder. Stir well. Shred the basil and also add the oregano.
Step 3
Puree the sauce with a hand blender or blender. I do this with pulses because I still want chunks. So don't mix for too long. Taste and season with salt and pepper.
Step 4
Grate 150 g Parmesan cheese.
Step 5
First spoon tomato sauce onto the bottom of the casserole and cover the bottom. Then arrange the eggplant slices and completely cover the bottom tomato layer. Sprinkle the eggplants with Parmesan. Repeat the previous layers. I was able to lay 3 layers in a Ø23 cm mould. Finish with some more tomato sauce and Parmesan cheese. Place in the oven for 25 minutes at 180º.