Parmigiana di Melanzane – Instructions

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Aubergines Parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too. Even though we prepare our Parmigiana by grilling the aubergines to make this dish lighter, originally the parmigiana is a casserole dish made by slicing aubergines thinly and frying them in olive oil. Some cooks dip the aubergine slices in batter or egg before frying, some just fry it, and many flour it first and fry it. The aubergine is layered successively in a baking tray with tomato sauce, mozzarella cheese, parmigiano cheese, basil, and hard-boiled egg slices.

But, of course, our version is 100% Vegan (Plant-based)


Remove the green leaves from the tray and put it in the preheated oven @160°C for 10 minutes, together with your roasted potatoes until piping hot!

Serve everything hot and, if you like, you can pair this dish with a strong red wine like a Cabernet. Or you can have a double ale or a red beer instead!



This dish is wrapped up with a film that must be disposed of in the generic waste. The tray is aluminum and has to be disposed of in the generic waste as well.

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