Recipes 🍅🍠🍤🍗🧀 - MELANZANE PARMIGIANA

MELANZANE PARMIGIANA

By PASCALE PEREZ-RUBIN, the Jerusalem Post, APRIL 17, 2020 

https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Pascales-Kitchen-Making-sweet-music-in-the-kitchen-624817

MELANZANE PARMIGIANA

Makes 5 servings.

Ingredients

2 eggplants
Oil for frying
Salt and pepper to taste

Sauce:
3 Tbsp. olive oil
3 cloves of garlic, chopped finely
¼ tsp. dried oregano
800 g. crushed tomatoes
Salt and pepper to taste
200 g. mozzarella cheese, slice
200 g parmesan cheese, grated

Serving suggestions:
Olive oil for drizzling
3-4 fresh basil leaves or 1 spicy green pepper, sliced

Directions

Cut the eggplants lengthwise and sprinkle with salt. Let them sit and sweat, then wipe off moisture.

Heat oil in a large frying pan and fry slices on both sides until they’ve turned golden brown. Remove and set on top of paper towels, to soak up the excess oil. Transfer to a bowl and sprinkle with salt and pepper.

To prepare the sauce, heat the olive oil in a pan and add the garlic and oregano. Sauté a bit, then add the tomatoes and ½ cup of water. Season with salt and pepper and stir. Cover the pan and cook over a medium-low flame for 20 minutes.

Grease an oven-proof 15 cm. x 20 cm. pan and line the bottom with the eggplant slices. Spread a layer of the tomato sauce and then a layer of mozzarella cheese. Then start over with another layer of eggplant slices, sauce and cheese. 

Continue layering until you’ve used up all of the ingredients. Sprinkle the parmesan cheese on top.

Bake in an oven on medium heat for 30 minutes or until the cheese has melted and browned. Remove from oven and drizzle with olive oil. Sprinkle with choppedbasil leaves or sliced spicy green pepper.

Level of difficulty: Medium.  Time: 90 minutes.  Status: Dairy. 

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