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My recipe
Aubergine, zucchini and parmigiano bake – Melanzane e zucchini alla Parmigiana
Introduction
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.
- 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
Thoughts and Ideas
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.
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