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Home Melanzane alla parmigiana

Melanzane alla parmigiana

Name: Melanzane alla parmigiana
Prep time: 1 min
Cook time: 35 min
Total time: 36 min
Yield: For 3-4 persons
Cuisine: Italian
Ingredients: 3 cans of peeled tomatoes; 1 onion, chopped; 3 cloves of garlic, chopped; 2 teaspoons oregano; Pepper and salt; Handful of fresh basil, finely chopped; 3 large eggplants; Gluten-free flour, about 100 grams I think; 100 g Parmesan cheese, freshly grated; 125 g mozzarella, sliced

Gepubliceerd op 15 februari 2025

Recipes Sugar free Vega Main dish

Actually, the literal translation of melanzane alla parmigiana is eggplant with Parmesan cheese. It looks like a kind of lasagna, but of course the layers here consist of grilled eggplant with cheese and mozzarella in tomato sauce. The idea alone makes my mouth water. For now, no trip to Italy is on the horizon, so I just had to get to work on a recipe for gluten-free melanzane alla parmigiana myself.

x_ckl_recipe_marker Melanzane alla parmigiana This recipe is delicious if you love cheese. This dish is fun to make and is also a super option for lunch! Melanzane alla parmigiana Main dish Italian For 3-4 persons 1 hr 0 min 35 min 10 minuten 1 h 35 min

Chop the onion and squeeze the garlic with a garlic. Fry the onions in one frying pan And add the garlic. Add the peeled tomatoes and oregano after a few minutes. Bring slowly to the kook And let it simmer for 15 minutes.
Meanwhile, cut the eggplant lengthwise into thin slices. Place some gluten -free flour on a plate and pass the eggplant slices through this on both sides. Put some olive oil in the pan and fry the eggplant nicely golden brown. Drain them on a plate with some kitchen paper.
You can do the sauce after 15 minutes with a hand blender Or in the blender Puree (you can also leave some coarser). Then put this in the pan again, add salt, pepper and basil and let it simmer for another 10 minutes. The scent is fantastic!
Preheat the oven to 180 degrees. Cover the baking dish First with a layer of tomato sauce. Then cover the sauce with aubergine slices. You put a layer of tomato sauce on this and Parmesan cheese over it. Repeat this until your baking dish is full, but end with a layer of tomato sauce. Over the last layer of tomato sauce you do some extra Parmesan cheese and finally cover the Melanzane with slices of mozzarella.
Bake nicely golden brown in about 35 minutes and then let it cool for 10 minutes before you eat. Hopefully you enjoy it as much as me!

Recipes Sugar free Vega Main dish 3 cans of peeled tomatoes 1 onion, chopped 3 cloves of garlic, chopped 2 teaspoons oregano Pepper and salt Handful of fresh basil, finely chopped 3 large eggplants Gluten-free flour, about 100 grams I think 100 g Parmesan cheese, freshly grated 125 g mozzarella, sliced Frying pan Garlic press Immersion blender Blender Baking dish Cutting board Grater Grill pan griddle-pan Blackwell grill pan cast iron 26 x 26 cm – without non-stick coating – suitable for all heat sources Blackwell Grillpan Blackwell pan set cast iron – frying pans 16 Blackwell Pannenset Vegetarian vegetable lasagna foodies-vegetarian-vegetable-lasagna Asian chicken salad with sesame and edamame foodies-asian-chicken-salad-with-sesame-and-edamame Roasted cauliflower steak with chimichurri and chickpeas foodies-roasted-cauliflower-steak-with-chimichurri-and-chickpeas White fish with mushrooms, pepper and pesto foodies-white-fish-with-mushrooms-pepper-and-pesto

Recipe

Melanzane alla parmigiana

This recipe is delicious if you love cheese. This dish is fun to make and is also a super option for lunch!

Course	Main dish
Kitchen	Italian
Servings	For 3-4 persons

Preparation time

Preparation time	1 hr 0 min
Time in oven	35 min
Stiffen up min.	10 minuten
Total	1 h 35 min

Equipment

Frying pan
Garlic press
Immersion blender
Blender
Baking dish
Cutting board
Grater

Ingredients

3 cans of peeled tomatoes
1 onion, chopped
3 cloves of garlic, chopped
2 teaspoons oregano
Pepper and salt
Handful of fresh basil, finely chopped
3 large eggplants
Gluten-free flour, about 100 grams I think
100 g Parmesan cheese, freshly grated
125 g mozzarella, sliced

Melanzane alla parmigiana

Chop the onion and squeeze the garlic with a garlic. Fry the onions in one frying pan And add the garlic. Add the peeled tomatoes and oregano after a few minutes. Bring slowly to the kook And let it simmer for 15 minutes.
Meanwhile, cut the eggplant lengthwise into thin slices. Place some gluten -free flour on a plate and pass the eggplant slices through this on both sides. Put some olive oil in the pan and fry the eggplant nicely golden brown. Drain them on a plate with some kitchen paper.
You can do the sauce after 15 minutes with a hand blender Or in the blender Puree (you can also leave some coarser). Then put this in the pan again, add salt, pepper and basil and let it simmer for another 10 minutes. The scent is fantastic!
Preheat the oven to 180 degrees. Cover the baking dish First with a layer of tomato sauce. Then cover the sauce with aubergine slices. You put a layer of tomato sauce on this and Parmesan cheese over it. Repeat this until your baking dish is full, but end with a layer of tomato sauce. Over the last layer of tomato sauce you do some extra Parmesan cheese and finally cover the Melanzane with slices of mozzarella.
Bake nicely golden brown in about 35 minutes and then let it cool for 10 minutes before you eat. Hopefully you enjoy it as much as me!

Cooking mode Prevents your screen from going to sleep

It is not difficult to make Melanzane yourself, but it is a time -consuming work. You have to cover the eggplant with flour and then grill in the pan until they are nicely golden brown. That takes some time, but as the real Italian nonnas would say: cooking is meditating. I don't know if they would say that, but I can see it all the way! And for me it works that way.

A co-blogger had a nice simple recipe for Melanzane on her blog and I like simple. I have replaced the standard flour with gluten -free flour. You can actually use any type of gluten -free flour. I used rice flour. The next day the Melanzane is actually even better and you can take it with you for lunch to work. I really enjoyed it and hope you will do that too!

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