Melanzane alla Parmigiana di nuovo

Melanzane alla parmigiana di nuovo - A tasty love story

The other day it was time to try an old classic but to me new exciting dish! I Have always been fan of Italian food since their cuisine is so intriguing, filled with slow cooked tomato sauces, fresh herbs, golden drops of olive oil and oh ooh the fabulous spaghetti, pasta, bread etc. Since I’m going grain free here it can be a challenge to enjoy the classic Italian cuisine, but no rule without an exception – and I pretty much think I found a glorious exception here.
Melanzane alla parmigiana aka aubergine and pamesan. Just hearing these words I am in love. I love aubergine and I possible love parmesan even more. This recipe might be confused with moussaka – but here we are enjoying a vegetarian kind of moussaka layered with parmesan instead of béchamel sauce.

Melanzane alla parmigiana di nuovo - A tasty love story

If you by now are confused with all the talk of classic cheesy melanzane alla parmigiana and the pictures in this post, it is time to explain how I ended up interpreting my meeting with Mr. Italy. I of course loved the classic version, but as I figured many of you already are familiar with this comfy and warming dish I thought the real fun would begin when I changes around a couple of things and made a new version.
I aimed at creating a dish that can be whipped up a bit faster than the classic, with a lighter and more crispy touch to it, so that it would be perfect for a lunch or even as a part of brunch. The aubergine slices are crunchy and gooey at the same time, and a bit heavy I might add, which makes them perfect layered with the fresh salsa. You can easily serve it with a dollop of cream fraiche and some warm tomato sauce if you want a more filling dinner.

Melanzane alla parmigiana di nuovo - A tasty love story

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Melanzane alla parmigiana di nuovo
Serves 4 for a light lunch

2 large aubergines
2 eggs
100 g finely grated parmesan
75 g almonds, finely chopped or even ground
2 cloves of garlic, finely chopped
Coconut oil
salt and pepper

Salsa
1 avocado
2 large tomatoes or 10 cherry tomatoes
1 red onion
A handful fresh basil
1-2 Tbsp lemon juice
1-2 Tbsp olive oil
2 Tbsp capers (optional)
Fresh ground pepper

Directions
Slice aubergines lengthwise and rub coarse salt into them. Let them sit for 30-60 min. Rinse under cold water and pad them with a kitchen cloth.
Whisk eggs with salt and pepper in a deep plate. Mix parmesan, almond and garlic in a deep plate.
Heat coconut oil in a pan. Dip aubergine slices in the egg mix and let it drip of before coating it with the parmesan mixture. Place them one at a time in the hot skillet. Fry on both sides on medium heat until tender and golden.
Make the salsa by dicing avocado, tomatoes and onion in small cubes. Chop basil (save a couple of leaves for topping) and mix all of it. Add olive oil, lemon juice and a dash of pepper. Season to taste.
Arrange the dish by placing one aubergine slice in the bottom, then a layer of salsa, another aubergine slice and top it of with more salsa, fresh basil and maybe an additional sprinkle of parmesan. Serve straight away!

Melanzane alla parmigiana di nuovo - A tasty love story

  1. Looks beautiful and delicious. Thank you so much!

  2. LauraLaura02-05-2014

    om nom nom so gorgeous! I have an eggplant or two in the garden that are just waiting to be made into this ;) Thanks!
    Laura x

  3. This looks gorgeous! Thanks for the recipe :)

  4. Oh I love aubergine! I will need to try out this dish. Thank you

  5. SarahSarah02-05-2014

    Wow – this reminds me of eggplant parmesan. I love the idea of an italian salsa to put on top. I’ve got most of this stuff on hand – I’ll have to make it for dinner next week!

  6. PadaekPadaek02-06-2014

    This looks delicious! Love the colours and ingredient combo – I love cooked eggplants and this dish looks so enticing. Thank you. Love the photos and your website is awesome. Have a great day! :)

  7. PhilippaPhilippa03-30-2014

    Melanzane alla parmigiana is, possibly, my favourite dish on earth. I could eat it every day (probably not three times a day … although I’d give it a good try). Another contender is salsa, especially one made with avocado.

    I always want to cook (and eat!) your recipes, but this one is truly a coup de foudre. Thank you!

    • So pleased to hear that – I really hope you’ll like it then :) I love it too – really can’t get enough!

  8. PhilippaPhilippa04-28-2014

    I just made this. So delicious! Creamy, crunchy, savoury, salty, sweet, sharp, melty, perfect. The ground almonds in the coating are inspired.

    Thank you so much!

  9. WaltWalt02-12-2015

    How on earth do you grate pepper? You’ll tear your fingers up on the grater from those tiny little peppercorns!!!

  10. WalterWalter02-18-2015

    That is called a grinder, not a grater. You grate cheese with a grater.

    • Well Walt thanks for noticing me it is corrected now. It’s not always easy writing in a language that is not your first language :)

  11. DanaDana04-16-2015

    I just tried this recipe…it is AMAZING. It’s a perfect light spring dish, and I loved the avocado in the salsa. I switched out the almonds for breadcrumbs because I am allergic to nuts, but it still turned out incredible. This is a recipe that will “wow” people without much effort. It’s definitely going to be a go-to meal from now on :)

  12. Laurie MurphyLaurie Murphy08-02-2015

    I got eggplant in my CSA box this week and it’s not a vegetable I have much experience with. This recipe is delightful and I look forward to having it for three more meals. This is a recipe I will come back to whenever I get eggplant. Thank you!

    • That sounds lovely – am I so glad that you found a way to use those lovely dark beauties :)

  13. JenJen08-12-2015

    Nutrition Info??

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