Melanzane alla Parmigiana

Tagliatelle Parma


    • 150 g mortadella
    • 2 eggplants
    • 1 onion 
    • garlic
    • 3 big paprika's (I used 2 red and 1 yellow)
    • 800 g chopped tomatoes (in can) 
    • 300 g mozzarella (3 balls)
    • basil
    • panko
    • parmigiano
    • olive oil 


Eentje om uit te pakken as they would say in Dutch :-) 

Chop the onion, garlic and paprika's. 
First fry the onion and garlic, then add the paprika's. AFter 10 minutes, add the chopped tomatoes. Let it simmer for half an hour on a low fire until the sauce is thickened. 

Cut the eggplants into slices of 1 cm. Roll them through the flour and then through the beaten eggs. 
Bake the slices on both sides until they are golden brown. 

Now it's time to start the layers. 

Take a big ovenplate. Spoon some tomato sauce on the bottom, then put some eggplant slices on top, then a layer of mortadella, some basil, mozzarella and finish with a layer of tomato sauce again. 
Repeat until all ingredients are used. 

Finsih with a layer of tomato sauce and sprinkle with panko and parmigiano. 

Bake for 25 minutes in an oven of 180 degrees. 

 TIP: If you have the opportunity to bake outside on a BBQ or fire I would defenitely recommend it. It brings out all the flavors so much better! I did all the preparations on the Ofyr. (tomato sauce, baking the eggplant slices, baking the paprika's,...). 

Buon Appetito!

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