Parmigiana di Melanzane (eggplant casserole)

Name: Parmigiana di Melanzane (eggplant casserole)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 750 g Aubergines; 1 medium onion; 2 Garlic cloves; 1 collar Basil; 10 TABLESPOONS Olive oil; 1 (425 ml) large + 1 small tin of tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 250 g Mozzarella cheese; 100 g grated parmesan cheese; 50 g Breadcrumbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

750 g Aubergines
1 medium onion
2 Garlic cloves
1 collar Basil
10 TABLESPOONS Olive oil
1 (425 ml) large + 1 small tin of tomatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
250 g Mozzarella cheese
100 g grated parmesan cheese
50 g Breadcrumbs

Directions

1
Wash and clean the aubergines and cut them diagonally into slices about 1/2 cm thick. Line two baking trays with kitchen paper. Place aubergine slices on top and salt. Cover with kitchen paper. Stack the trays on top of each other. Weight the upper tray with a board. Leave to stand for about 1 hour.
2
Peel the onion and garlic and dice everything. Wash the basil, dab dry and put something aside for garnishing if necessary. Cut the rest of the basil into strips. Heat 2 tablespoons of oil in a saucepan, fry the onion and garlic. Add the tomatoes to the pot and chop coarsely with a wooden spoon. Add approx. half of the basil and boil down at medium heat for approx. 15 minutes until creamy. Season the sauce with salt, pepper and sugar
3
Cut mozzarella into thin slices. Dab aubergines dry. Heat 6 tablespoons of oil in portions in a large frying pan. Fry the aubergines in the oil until golden brown. Drain well on kitchen paper
4
Place a thin layer of tomato sauce on the bottom of an ovenproof dish and cover with eggplant slices, slightly overlapping. Sprinkle with some Parmesan cheese. Place some slices of mozzarella on top and cover with tomato sauce. Sprinkle with basil and place another layer of aubergines on top. Layer the remaining ingredients in the same order and finish with a layer of tomato sauce.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Heat 2 tablespoons of olive oil in a frying pan. Roast the breadcrumbs in it until golden brown. About 10 minutes before the end of the baking time, sprinkle breadcrumbs and the rest of the Parmesan cheese on the casserole and finish baking. Garnish with basil if desired. The casserole tastes best warm or lukewarm, but you can also serve it cold
6
Waiting time approx. 30 minutes