The cheesy and full-flavored eggplant casserole is a perfect winter dish.
Melanzane alla parmigiana is winter food at its best. Wind Lindgren
In severe frosts, boxed food that heats up is the best thing you can cook. Melanzane alla parmigiana, an Italian eggplant-parmesan casserole, is a delicious box dish in which eggplant is simmered until soft with tomato sauce, mozzarella and parmesan cheese.
Italian casserole is a delicious weekend meal that the whole family can enjoy. If you haven’t tried this classic treat yet, now is the time. Melanzane alla parmigiana is best served with fresh, light bread, so be sure to also add ciabatta or baguette to the shopping list.
Melanzane alla parmigiana
4 (approx. 1 kg) eggplants
1 large onion
4 cloves of garlic
2 tsp (800 g) tomato paste
1 teaspoon of salt
2 teaspoons of sugar
1 tsp black pepper
2 tablespoons of balsamic vinegar
1 tablespoon of oregano
2 dl parmesan cheese
3 balls of mozzarella
a pound of fresh basil
1. Cut the eggplants into slices about a centimeter thick and sprinkle salt over the slices. Let the eggplants stand for about a quarter of an inch and finally wipe the slices dry with a paper towel.
2. Chop the onion and garlic and fry in oil in a pot. Add tomato paste and let it boil for a while. Season with salt, pepper, balsamic and oregano.
3. Layer the tomato sauce, eggplant slices, parmesan and mozzarella and basil in the baking dish. Leave the top layer of sauce and cheese.
4. Bake at 200 degrees for about 45 minutes.