Pasta con Melanzane alla Parmigiana: A Step-by-Step Recipe Guide

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Pasta con Melanzane alla Parmigiana

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Baking dish
• Skillet
• Knife
• Cutting board
• Slotted spoon

Ingredients

  

• Ingredients
• For the Pasta and Eggplant:
• 300 g 10 oz pasta (preferably rigatoni or penne)
• 2 medium eggplants diced
• Salt for seasoning
• Olive oil for frying
• For the Sauce:
• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 400 g 14 oz canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon sugar to balance acidity
• Salt and pepper to taste
• For Assembly:
• 250 g 9 oz mozzarella cheese, sliced
• 100 g 3.5 oz grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

 

• Method
• Step 1: Prepare the Eggplant
• Salt the Eggplant: Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for about 30 minutes. This process draws out excess moisture and bitterness.
• Rinse and Dry: After 30 minutes, rinse the eggplant under cold water and pat it dry with paper towels.
• Step 2: Cook the Pasta
• Boil Water: In a large pot, bring salted water to a boil.
• Cook the Pasta: Add the pasta and cook until al dente, according to package instructions (about 8-10 minutes). Drain and set aside.
• Step 3: Make the Sauce
• Sauté Onions and Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
• Add Tomatoes and Seasoning: Pour in the crushed tomatoes, add oregano, sugar, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
• Step 4: Fry the Eggplant
• Heat Oil: In a separate skillet, heat enough olive oil to cover the bottom.
• Cook Eggplant: Add the rinsed and dried eggplant in batches, frying until golden brown and tender. Remove and drain on paper towels to absorb excess oil.
• Step 5: Assemble the Dish
• Layering: In a baking dish, start with a layer of sauce, followed by a layer of pasta, then a layer of fried eggplant, mozzarella slices, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
• Bake: Preheat your oven to 180°C (350°F) and bake for about 25 minutes, or until the top is bubbly and golden.
• Step 6: Rest and Serve
• Let it Stand: Allow the pasta dish to sit for about 10 minutes after baking. This will help it set and make serving easier.
• Garnish: Top with fresh basil leaves before serving.
• Variations
• Vegetarian: This dish is naturally vegetarian; you can add more vegetables like zucchini or bell peppers for added flavor.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-intolerant guests.
• Vegan: Replace mozzarella with a plant-based cheese alternative and omit the Parmesan.

Keyword Pasta, Pasta con Melanzane, Pasta con Melanzane alla Parmigiana

Pasta con Melanzane alla Parmigiana is a delightful Italian dish that beautifully marries the flavors of tender pasta, roasted eggplant, and rich tomato sauce, all topped with bubbling cheese. It’s an exquisite meal that brings the essence of Italian comfort food right to your table. From my own personal experience, this dish is not only satisfying to eat but also satisfying to prepare, making it a perfect choice for family dinners or gatherings with friends. So, let me show you how I make this delicious Pasta con Melanzane alla Parmigiana.

Notes on What to Expect

When making Pasta con Melanzane alla Parmigiana, expect layers of flavor and comforting textures. The crispy eggplant contrasts beautifully with the creamy cheese and hearty pasta, making every bite delightful.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $10 – $15
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot
  • Baking dish
  • Skillet
  • Knife
  • Cutting board
  • Slotted spoon
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Pasta con Melanzane alla Parmigiana  here.

Ingredients

• For the Pasta and Eggplant:
  • 300g (10 oz) pasta (preferably rigatoni or penne)
  • 2 medium eggplants, diced
  • Salt (for seasoning)
  • Olive oil (for frying)
• For the Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 400g (14 oz) canned crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (to balance acidity)
  • Salt and pepper to taste
• For Assembly:
  • 250g (9 oz) mozzarella cheese, sliced
  • 100g (3.5 oz) grated Parmesan cheese
  • Fresh basil leaves (for garnish)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Pasta con Melanzane alla Parmigiana  here.

Method

Step 1: Prepare the Eggplant

1. Salt the Eggplant: Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for about 30 minutes. This process draws out excess moisture and bitterness.
2. Rinse and Dry: After 30 minutes, rinse the eggplant under cold water and pat it dry with paper towels.

Step 2: Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil.
2. Cook the Pasta: Add the pasta and cook until al dente, according to package instructions (about 8-10 minutes). Drain and set aside.

Step 3: Make the Sauce

1. Sauté Onions and Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
2. Add Tomatoes and Seasoning: Pour in the crushed tomatoes, add oregano, sugar, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.

Step 4: Fry the Eggplant

1. Heat Oil: In a separate skillet, heat enough olive oil to cover the bottom.
2. Cook Eggplant: Add the rinsed and dried eggplant in batches, frying until golden brown and tender. Remove and drain on paper towels to absorb excess oil.

Step 5: Assemble the Dish

1. Layering: In a baking dish, start with a layer of sauce, followed by a layer of pasta, then a layer of fried eggplant, mozzarella slices, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
2. Bake: Preheat your oven to 180°C (350°F) and bake for about 25 minutes, or until the top is bubbly and golden.

Step 6: Rest and Serve

1. Let it Stand: Allow the pasta dish to sit for about 10 minutes after baking. This will help it set and make serving easier.
2. Garnish: Top with fresh basil leaves before serving.

Variations

• Vegetarian: This dish is naturally vegetarian; you can add more vegetables like zucchini or bell peppers for added flavor.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-intolerant guests.
• Vegan: Replace mozzarella with a plant-based cheese alternative and omit the Parmesan.

Tips

• Eggplant Preparation: Don’t skip salting the eggplant, as it enhances flavor and texture.
• Make-Ahead: This dish can be assembled ahead of time and baked just before serving.
• Serving Suggestions: Pair with a side salad or garlic bread for a complete meal.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Pasta con Melanzane alla Parmigiana  here.

Nutritional Information Per Serving

• Calories: Approximately 450
• Protein: 18g
• Carbohydrates: 56g
• Fat: 18g
• Fiber: 4g

I hope this guide has made making Pasta con Melanzane alla Parmigiana seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking!