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.
Melanzane alla Parmigiana di nuovo
- 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
- 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
- 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!