Melanzane alla Parmigiana at Backman Homepage

Melanzane alla Parmigiana

This dish, aubergin with parmesan cheese, was Sini's favourite in the lovely Italian Restaurant Mediterraneo in Ha Noi, Viet Nam. Here is an illustrative recipe, which was done for Jari's 50 years anniversary dinner. It will take good three hours, unless you have better kitchen equipment to prepare things quicker. Buon Appetito.

3 firm egg plants
250 g mozzarella cheese
1 small chopped onion
400 g tomatoes/canned or crushed

2 garlic gloves
6 tbs grated parmesan cheese
2 dl olive oil (1/2 cup)
flour

3 - 4 basil leaves
salt
pepper, oregano
1 sugar lump

mela21

mela02 — Prepare all the ingredients

mela02 — Cut slices of 1/4 inch (5 mm) thickness

mela03 — Sprinkle salt on slices and press them for an hour

mela04 — Brown onion on low heat. Add also crushed garlic

mela05 — Add tomatoes, pepper and oregano. Let boil for 30 minutes on low heat

mela06 — Chop basil leaves and mix with parmesan cheese

mela07 — Put lid on the kettle as the sauce will bubble easily especially on electric stowes where the heat control is diffult

mela08 — Sieve the tomato sauce

mela09 — Add a pinch of salt

mela10 — Rinse the eggplant slices with water and put them to dry on towel

mela11 — If you did not peel the eggplants, cut the scale parts

mela12 — Pane the slices in flour

mela13 — Fry in hot oil. A frying cooker will save a lot of time

mela14 — Pre heat the oven to 380 °F, 180 °C

mela15 — Oil a suitable oven pan and add first a layer of eggplants. This casserole is 15 cm * 25 cm

mela16 — Sprinkle a tablespoon of parmesan cheese

mela17 — A layer of tomato sauce

mela18 — A layer of mozzarella cheese

mela19 — Add layers until all the ingredients are used. The last layer should be of parmesan cheese

mela20 — Bake for 45 - 60 minutes using the underneath heat. Ten minutes before ending you can add a thin layer of mozzarella

Backman Homepage

Please send comments and suggestions on this home page to
Last change 11.09.2006 18:38