Melanzane parmigiana, is one of the baking lovable dishes of Italian cuisine. Such a way its come from southern Italy. It’s a great way of baking dish of tomato and eggplant (Aubergine) with tomato sauce. Basically, in Italian cuisine, they most prefer the related of a tomato dish of tomato sauce. They mostly like to sweet and sour taste on their food recipes.
Melanzane parmigiana you can called eggplant parmigiana ( cooked with Parmesan cheese). In this recipe, a layer of slice tomato and slice eggplant baked with tomato sauce on top of the handful Parmesan cheese. Its great and delicious popular recipes forever of the world.
Melanzane parmigiana is a gretinated dish, most of the people/chef prefer the as authentically prepared, almost everybody knows this recipe. But I am going to present this dish of my prospective style. I can say it is the one of the most beautiful eggplant recipe/dish of Italian cuisine.
BEST ITALIAN MELANZANE PARMIGIANA RECIPE
- 1 no Large eggplant/Aubergine
- 3 no Large plum tomatoes
- 1 cup Parmesan cheese
- 1/2 cup Mozzarella cheese
- 2 tbsp Chopped garlic
- 2 tbsp Chopped onion
- A handful Basil leaves
- 2 cup Panko breadcrumb
- 2-3 tbsp Extra virgin olive oil
- 8-10 no Large plum tomatoes(for tomato sauce)
- 1 bunch English parsley
Cut eggplant and tomatoes into thick slices and marinate with olive oil, garlic, salt, pepper and chop basil leaves. Keep aside for 4-5 minutes.
Blanch the remaining tomatoes in a saucepan, strain and cool it. After cool, remove skin and seeds from tomatoes, then chop roughly and take out in a bowl.
In a high skillet pan, heat olive oil, add garlic and onion to stir for a couple of minutes, then add blanched chopped tomatoes and cook for 4-5 minutes seasoning with salt, pepper and sugar. You can add basil leaves for enhancing the flavour of the sauce.
In a large mixing bowl, take bread crumb, add chopped parsley and little parmesan cheese, crumb the marinated eggplant slices and deep fry.
Grill marinated tomato slice on preheat griller for both sides, when it's done take out from the griller and keep in a bowl.
Take tomato sauce, divided into 4 serving bowl and put 2 layers of tomato and fried eggplant alternatively, sprinkle the Parmesan and mozzarella on top of this and baked by a salamander.
Serve and garnishing with fried basil leaves.