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Melanzane alle parmigiana

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Gang main dish
Keuken Italian

Ingrediënten  

  • 2 eggplants
  • 1 mozzerella cut into layers
  • parmesan
  • 150 gram ricotta
  • beyond meat optional

Tomato sauce

  • 1 onion finely chopped
  • a pinch cinnamon
  • 400 g canned tomatoes or passata
  • handfull basil
  • 1/2 tsp sugar to balance the sourness of the tomatoes
  • salt and pepper to taste

Instructies 

Eggplant

  • Cut the eggplant in thin layers. Place them in a colander and sprinkle generously with salt. Let it sit for about an hour. This way the eggplant will reduce moisture and its bitterness for a stronger flavour and softer texture.
  • Thoroughly rinse the eggplant under cold water and pat it dry with kitchen paper.
  • Brush eggplants with olive oil on each side. And cook for a couple of minutes on both sides until lightly browned on a grillpan or skillet.

Tomato sauce

  • While the eggplants are cooking, take a large skillet and heat olive oil over medium high heat. Sauté the finely chopped onions until softened and add a pinch of cinnamon (see note 1).
  • Add the canned tomatoes, basil and sugar. Stir and bring to a simmer for around 15 minutes.
  • Add salt & pepper to taste. Set aside.

Layering

  • Pre-heat the oven on 200 C.
  • Use an oven dish to layer your ingredients. Start by a little tomato sauce on the bottom. Add some ricotta and mozzarella to it. Following by a layer of eggplants. Repeat the layering until all the sauce, ricotta and eggplants are used.
  • I like to end with a layer of eggplants, so you can see the beautiful eggplants slices on top.
  • Sprinkle parmesan cheese and mozzarella.
  • Bake for 20-30 minutes until golden brown and bubbly.
  • Garnish with basil.

Beyond meat meatballs - optional

  • Totally optional! I like to add proteins in my dishes. The meatballs turned out to be a great match!

Notities

  1. Cinnamon brings out the natural sweetness of the tomatoes and helps with the tempers the acidity.