Parmigiana di Melanzane
Parmigiana di Melanzane, an italian iconic recipe. Many of you have commented my béchamel story with one single word « Lasagna »!! Today, I am sharing with you the closest thing to a healthy lasagna recipe. This classic northern Italian recipe is a great way to serve aubergines on this beautiful meatless Monday. By layering the aubergines with Mozzarella cheese, tomato sauce and béchamel and then baking them to get an absolutely moreish, scrumptious vegetable dish.
As for my lasagne recipe, I ask you to be a little bit more patient as I will be making you one of my favorite twisted Lasagna come fall!
Ingredients
- 2 medium aubergines
- 250g sliced Mozzarella cheese
- Olive oil
- Dried oregano
- Basil leaves
For the tomato sauce:
- 800g tomatoes
- 2 garlic cloves
- Thyme
- Salt and pepper
For the béchamel:
- 50g butter
- 50g flour
- 50cl milk (or more if you like your sauce runny)
- Nutmeg
How to Make It
Step 1
Pre heat the oven to 190°C
Step 2
Wash the aubergines and chop them lengthwise, as thin as possible (about 0.5cm wide)
Step 3
Heat up a tbs of olive oil in a large skillet, add the aubergine slices and pan fry for about 3 minutes then turn to cook on the other side, for another 3 minutes
Repeat the previous steps for as many times as needed (until all aubergine slices have cooked)
Step 4
Into an oven plate start by pouring a ladle of tomato sauce, then add a ladle of béchamel sauce
Start layering with the aubergine slices
Add some slices of Mozzarella and garnish with some freshly chopped basil leaves
Repeat the layering process until you run out of aubergine slices
Step 5
Finish up the plate with a generous amount of béchamel sauce and the final slices of Mozzarella cheese
Step 6
Garnish with some dried oregano
Cover the plate with foil paper and bake for 50 minutes
Music by Bensounds
Nutritional Info:
Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition, it is high in the minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.
Source: BBCGoodFood
Did you know:
Parmigiana, also called parmigiana di melanzane or melanzane alla parmigiana, is an italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
Source: Wikipedia
