Last week was about revisiting some of our favorite recipes.
This time the good old Melanzane Alla Parmigiana was on the menu again as we still had a batch of oven-roasted tomato sauce in the freezer as a leftover from the Chicken Parmesan we had a couple of weeks ago.
What worked and what didn’t:
We prepared it the evening before so we only needed to finish it in the oven (about 30-40 minutes on 180℃/375℉). Compared to last time, we also included some leftover mature cheddar with the mozzarella and parmesan in the various layers, so it turned out super cheesy!
Furthermore, the acidity from the original tomato sauce was countered by reheating it and adding a tablespoon of sugar and some extra fresh basil. That did work out well, but when we removed the tray from the oven, the tomato sauce turned out slightly more runny than the night before. However, that was not a problem at all as we intended to serve it with some Turkish pide bread to mop up the sauce anyway. The best way to eat a Melanzane Alla Parmigiana, in my opinion.
I used my regular methodology of contact grilling the (oil brushed and seasoned) 1cm/½” slices of eggplant. You get a nice charring and it is ready very quickly. Furthermore, it’s definitely a more healthy option than the breaded and shallow fried version as 2 tablespoons of olive oil will be enough to grill 2 entire eggplants. Given the amount of tomato sauce (about 1¼ litre / 5 cups) I would recommend using 3 or 4 medium eggplants though and “shingle” them to get more uniform layers.
Verdict: 9/10; Will definitely be made again.