Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Eggplant
Sauce
Layers
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Roast · About 25 min
- Heat oven to 220°C / 425°F. Brush 1000 g eggplant, sliced 1 cm, 60 ml olive oil with its oil and roast 25 minutes.
Check: The food must be hot through at 220°C / 425°F.
Sauce · About 15 min
- Simmer 700 g passata, 15 g garlic, chopped, 20 g basil, ¾ tsp salt 15 minutes. Layer eggplant, sauce and 300 g mozzarella, drained and sliced, 100 g Parmesan, grated in a baking dish.
Bake · About 35 min
- Reduce oven to 190°C / 375°F. Bake 35 minutes until bubbling and centre reaches 74°C / 165°F. Rest 10 minutes.
Check: Look for this result: bubbling and centre reaches 74°C / 165°F.
Tips
- Drain mozzarella well so the bake is not watery.
- Judge Melanzane Parmigiana by the texture and doneness signs in its steps. Your pan and heat affect how long Melanzane Parmigiana takes to cook.
Substitutions
- Use vegetarian hard cheese if avoiding animal rennet.
Storage
- Get perishable Melanzane Parmigiana into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Melanzane Parmigiana within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Melanzane Parmigiana to 74°C / 165°F, stirring or turning it for even heating. When Melanzane Parmigiana is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Melanzane Parmigiana includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Melanzane Parmigiana becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Melanzane Parmigiana one day ahead. For Melanzane Parmigiana, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Melanzane Parmigiana on the day of serving.
FAQ
What matters most when making Melanzane Parmigiana?
Drain mozzarella well so the bake is not watery.
What can I substitute in Melanzane Parmigiana?
Use vegetarian hard cheese if avoiding animal rennet.
Can I prepare Melanzane Parmigiana ahead?
Prepare the measured ingredients for Melanzane Parmigiana one day ahead. For Melanzane Parmigiana, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Melanzane Parmigiana on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
