Imported from TikTok

Parmigiana di Melanzane

Name: Parmigiana di Melanzane
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Aubergine (medium; sliced); 125 g Fresh mozzarella (Torn by hand; squeeze out excess water); 50 g Parmesan; 400 g Peeled plum tomatoes (Mutti brand specified); 1 tbsp Tomato puree (Heaped; the transcript says two generous tablespoons, while the description lists one heaped tablespoon); 1 Shallot (small; chopped); 1 Garlic (clove; chopped); 2 sprigs Fresh basil (The transcript says to add plenty of fresh basil leaves); Fine sea salt (A good pinch, plus to taste); Freshly ground black pepper (To taste); Extra virgin olive oil (A good drizzle for the sauce and a little for cooking the aubergine)

Recipe by @our_cookingjourney @our_cookingjourney · TikTok

Imported by William Herrick on SeeMeCook

A lighter Italian aubergine parmigiana with grilled aubergine layered with rich, slowly reduced tomato sauce, Parmesan, and fresh mozzarella. Resting the baked dish helps the layers set for easier serving.

2 servings85 minItalian

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Ingredients

1 Aubergine (medium; sliced)
125 g Fresh mozzarella (Torn by hand; squeeze out excess water)
50 g Parmesan
400 g Peeled plum tomatoes (Mutti brand specified)
1 tbsp Tomato puree (Heaped; the transcript says two generous tablespoons, while the description lists one heaped tablespoon)
1 Shallot (small; chopped)
1 Garlic (clove; chopped)
2 sprigs Fresh basil (The transcript says to add plenty of fresh basil leaves)
Fine sea salt (A good pinch, plus to taste)
Freshly ground black pepper (To taste)
Extra virgin olive oil (A good drizzle for the sauce and a little for cooking the aubergine)

Steps

1
Heat a pan and add a good drizzle of extra virgin olive oil.
2
Add the chopped shallot and garlic to the pan.
3
Add a good pinch of salt, then stir in the tomato puree.
4
Add the fresh basil leaves, followed by the peeled plum tomatoes. Stir well and let the sauce cook slowly while you prepare the other ingredients.
5
Slice the aubergine. Lightly oil it and grill the slices until cooked through; the source gives no grilling time or temperature.
6
Tear the mozzarella by hand, then squeeze out the excess water.
7
Spread a small layer of tomato sauce over the bottom of an ovenproof tin.
8
Arrange a layer of aubergine, tomato sauce, Parmesan, and mozzarella. Repeat to make at least three layers.
9
Finish with tomato sauce, Parmesan, and mozzarella as the final layer.
10
Bake at 180°C for 30–35 minutes, until golden on top.
11
Let the parmigiana rest for at least 15 minutes before cutting and serving.

Notes

The description specifies 1 heaped tablespoon of tomato puree, while the spoken transcript says two generous tablespoons; quantity follows the written description. The source says to use black pepper but does not give a quantity. Sauce reduction time and aubergine grilling time are not specified.