{"id":35804,"date":"2022-03-26T12:49:07","date_gmt":"2022-03-26T12:49:07","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=35804"},"modified":"2022-03-26T12:49:07","modified_gmt":"2022-03-26T12:49:07","slug":"melanzane-alla-parmigiana-di-nuovo","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/melanzane-alla-parmigiana-di-nuovo\/","title":{"rendered":"Melanzane alla Parmigiana di nuovo"},"content":{"rendered":"
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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.<\/p>\n

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

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

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.<\/p>\n

So I decided to put my own spin on this recipe and make it my own.<\/p>\n

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

The end result?<\/p>\n

Slices of eggplant are the perfect base for fresh salsa, crunchy and gooey.<\/p>\n

Serve with a dollop of creme fraiche and a warm tomato sauce, and you’ve got a delicious and satisfying dinner.<\/p>\n

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

You won’t regret it. I promise.<\/p>\n<\/div>\n<\/div>\n

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