Layers of fried eggplant, lots of cheese and tomato sauce: this casserole is irresistible.
For 2 people:
1 large eggplant, sliced about half a centimeter thick
1 onion, in thin half rings
4 garlic cloves, thinly sliced
800g canned tomatoes (good quality, such as San Marzano)
Pinch of dried chilli flakes
45 grams panko
30 grams of grated Parmesan cheese
2 to 3 tablespoons capers, coarsely chopped
2 tablespoons fresh oregano, coarsely chopped
Large handful of fresh flat-leaf parsley, coarsely chopped
225 grams Mozzarella
120ml olive oil
Salt pepper
Easy melanzane alla parmigiana
Preheat the oven to 230 degrees.
Place the eggplant slices on a baking tray or in a roasting tin (tip: it works very well if you place them directly on metal). Sprinkle with salt and pepper and half the olive oil. Turn them over on the plate and then let them bake in the hot oven for 25 to 30 minutes. They should be soft and caramelized, a bit like they’ve been fried.
Meanwhile, make the tomato sauce. Heat a large pan over low heat and add two tablespoons of olive oil. Fry the onion and garlic together with some salt and pepper for 8 to 10 minutes until soft and starting to caramelize.
Add the dried chilli flakes and pour the juice from the canned tomatoes into the pan. Then gently squeeze the tomatoes with your hands and add them. Note: do this as low as possible above the pan and squeeze very gently, otherwise both you and your kitchen will be covered in tomatoes.
Add salt and pepper again and let it simmer on low heat for 15 to 30 minutes.
Meanwhile, you can toast the panko in a frying pan with two tablespoons of olive oil. Keep stirring and let it toast for about 5 minutes, until the panko is golden brown.
Season the tomato sauce with salt and pepper. Alison says you can now freeze half the sauce for later use (or to use with pasta), but we’ve used up almost all of the sauce. Just what you like!
And now: stacking. Spread half of the tomato sauce over the bottom of the baking dish. Top with half of the eggplant. Sprinkle with half the Parmesan cheese, half the oregano and parsley and half the capers. Then half the panko is allowed on top, followed by half the Mozzarella (tear into pieces with your hands).
Repeat this job and finish with the layer of Mozzarella. If desired, grate some extra Parmesan cheese on top (yes) and place in the preheated oven. After about 15 minutes your melanzane alla parmigiana will come out of the oven with bubbling, golden brown melted cheese. What a party.
If desired, finish with some more oregano and parsley and enjoy with bread or a fresh salad.