Melanzane alla Parmigiana di nuovo

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I’m a huge fan of Italian cuisine and its rich flavors, from slow-simmered tomato sauces to fresh herbs and, of course, irresistible pasta.

Recently, I decided to try my hand at a classic Italian dish that had always eluded me, Melanzane alla Parmigiana, or Eggplant and Parmesan.

This dish is sometimes mistaken for moussaka, but instead of a bechamel sauce, it’s layered with gooey and cheesy Parmesan. Yum!

Now, I am a fan of the classic version of this dish, but I am also a fan of a good twist on the classics.

So I decided to put my own spin on this recipe and make it my own.

My goal was to create a lighter, crisper version that would be perfect for lunch or even as part of a brunch spread.

The end result?

Slices of eggplant are the perfect base for fresh salsa, crunchy and gooey.

Serve with a dollop of creme fraiche and a warm tomato sauce, and you’ve got a delicious and satisfying dinner.

So, if you’re ready to taste the flavors of Italy in a whole new way, try my version of Melanzane alla Parmigiana!

You won’t regret it. I promise.

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Melanzane alla Parmigiana di nuovo

Servings 4
Calories 380kcal

Ingredients

  • 2 large aubergines
  • 2 eggs
  • 100 g parmesan finely grated
  • 75 g almonds finely chopped or even ground
  • 2 cloves 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
  • 1.5 tbsp lemon juice
  • 1.5 tbsp olive oil
  • 2 tbsp capers optional
  • Fresh ground pepper
Metric - US Customary

Instructions

  • 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!

Nutrition

Calories: 380kcal | Carbohydrates: 13g | Protein: 17g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 548mg | Potassium: 488mg | Fiber: 6g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 10mg | Calcium: 376mg | Iron: 2mg