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Melanzane alla Parmigiana
Aubergines with Tomato and Mozzarella
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2017
Many versions of this classic recipe exist all over the south of Italy, but the principle is always the same: layers of cooked aubergine with a rich tomato sauce, some peppery basil and creamy melting cheese, baked in the oven. It’s a hearty dish, which tastes even better the next day.
Ingredients
3 45 ml 3 tbsp
Method
- Sprinkle the aubergine with salt and lay in a colander. Put a plate on top and weight it down. Stand the colander in the sink for 1 hour to allow the bitter juices of the aubergines to drain away.
- Rinse and pat the aubergine slices dry, then brush them l
