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

Calories 380kcal

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!