Melanzane parmigiana

Name: Melanzane parmigiana
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps olive oil, plus extra for brushing; 3 garlic cloves, crushed; 3 thyme sprigs; 8 larges sage leaves, finely chopped; 4 x 400g cans chopped tomatoes; 3 Tbsps red wine vinegar; 3 teaspoons golden caster or granulated sugar; 6 larges aubergines, sliced lengthways as thinly as you can; 100 grams vegetarian parmesan-style cheese, finely grated; 85 grams white breadcrumb; 50 grams pine nut; 2 smalls x 125g balls vegetarian mozzarella cheese, torn into small chunks; 1 handful basil leaves

Melanzane parmigiana requires around 1 hour and 55 minutes from start to finish. This recipe serves 4. This main course has 575 calories, 24g of protein, and 28g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up balls vegetarian mozzarella cheese, breadcrumb, granulated sugar, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Melanzane alla Parmigiana - Aubergine parmigiana, Eggplant Parmesan (Melanzane alla Parmigiana), and Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana).

Instructions

Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.

Ingredients you will need

Tomato

Vinegar

Garlic

Sugar

Thyme

Sage

Cooking Oil

Equipment you will use

Frying Pan

Sauce Pan

Meanwhile, heat a griddle (or frying) pan.

Equipment you will use

Frying Pan

Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so dont have the heat too high or the aubergine will char before softening.

Ingredients you will need

Eggplant

Olive Oil

Equipment you will use

Frying Pan

Remove to a plate as you go.

In a large baking dish, spread a little of the tomato sauce over the base.

Ingredients you will need

Tomato Sauce

Base

Equipment you will use

Baking Pan

Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.

Ingredients you will need

Fresh Basil

Tomato Sauce

Breadcrumbs

Mozzarella

Eggplant

Pine Nuts

Parmesan

Sauce

Equipment you will use

Oven

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

Ingredients you will need

Fresh Basil

Tomato Sauce

Focaccia