Melanzane alla Parmigiana

Based on 1 ratings

Diniz Janssen

Community Member

Difficulty

Medium 👍
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g spinach
tomatoes
4 cloves garlic
onions
125 g mozzarella cheese
75 g Parmesan cheese
5 tbsp olive oil
eggplants
basil
  • Step 1/9

    • tomatoes

    Skin the tomatoes by cutting a cross in the top and putting them in boiling water for thirty seconds.

  • Step 2/9

    • 4 cloves garlic
    • onions
    • 5 tbsp olive oil

    Chop the garlic and onion and cook them for two minutes in olive oil until golden brown.

  • Step 3/9

    Add the tomatoes to the pan and smash them into smaller pieces with a wooden spoon. When they are smashed, let the sauce cook on low heat for thirty minutes. When ready, add pepper and salt.

  • Step 4/9

    • eggplants

    Cut the eggplants into long pieces of 1/2cm wide. Heat up some olive oil in a pan and grill the eggplants on both sides for two minutes. Let dry on some paper towel.

  • Step 5/9

    Pre-heat the oven at 180 degrees.

  • Step 6/9

    • 400 g spinach

    Cook the spinach in a pan with olive oil until shrunk.

  • Step 7/9

    Grease a lasagne dish with olive oil and cover the bottom with spinach. Add the first layer of tomato sauce. Add a layer of eggplant. Add a second layer of tomato sauce and eggplant. Repeat until everything is used, end with a layer of eggplant.

  • Step 8/9

    • 125 g mozzarella cheese
    • 75 g Parmesan cheese

    Slice up the mozzarella and add together with the grated parmesan cheese as the top layer. (optional: add basil leaves)

  • Step 9/9

    Let the lasagne cook in the oven at 180 degrees for thirty minutes.

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