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Aubergine, zucchini and parmigiano bake – Melanzane e zucchini alla Parmigiana

Aubergine and Parmesan bake - Melanzane alla Parmigiana is a very famous Italian dish. When I lived in Italy I once tried it with zucchini and aubergines 50/50. I liked it much more than with just aubergines.

Aubergine, zucchini and parmigiano bake

  • 2 aubergines (400-500 g)
  • 4 zucchinis (400-500 g)
  • 1 medium-sized onion, chopped finely
  • 250 g mozzarella
  • 3 tbsp Parmigiano
  • 400 g chopped tomatoes
  • 1-2 cloves garlic (optional)
  • Olive oil extra-virgin (vegetable)
  • Chopped basil, parsleyl, oregano, black pepper
  • In a pan heat a bit of the olive oil, saute the onion, add in the tomatoes, garlic, salt and pepper. Allow to simmer on a medium heat until the sauce is reduced by half
  • Rinse the aubergine and zucchini slices under the cold water, tap dry with the paper towel and fry them on a dry pan on both sides
  • Slice the mozzarella
  • Grease the baking dish, cover it with the layer of aubergine slices, sprinkle with grated cheese, scatter the mozzarella, add a few spoons of the tomato sauce
  • Lay the zucchini slices on top, scatter again mozzarella, parsley, basil, oregano
  • Spread the tomato sauce and sprinkle with grated cheese
  • Bake at 175C for 30-40 min

In the original version the vegetables are pre-fried in the olive oil, in a lot of olive oil, which makes the dish very heavy in both taste and calories. I always double the amount of mozzarella.