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Melanzane Parmigiana

By: Cuisine Fiend from
Melanzane Parmigiana
Melanzane Parmigiana

"If someone ever wanted to try and convince me to go vegetarian, they would need to feed me copious quantities of perfectly executed melanzane parmigiana. It is the best veggie dish in the world. You might think ‘parmigiana’ owes its name to the inclusion of Parmesan in the recipe or that it originates from Parma, northern Italy. Being contrary by nature though, and always enjoying polysemous words, I prefer to think it’s derived from the southern palmigiana or parmisciana meaning ‘shutters’ and referring to how the aubergine slices are laid in the dish overlapping each other, like shutters’ slats."

Serves2 People

Preparation Time1 hr

Cooking Time40 min

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I would eat this up! I love eggplant SO much.

We live about 400km away from our favorite Italian restaurant so finding this excellent recipe has made us very happy. A friend brought buffalo mozzarella from the city so we made this last night and it was pretty damn good if I say so myself. Not at all difficult to make either which is also good.

From the name I didn't realize that this recipe was for eggplant parmesan, but what a great surprise! That's one of my favourite italian dishes, but it always seem complicated to cook at home. This recipe is simple, with not too many ingredients and would make a delicious weekend meal. Add a side salad and some crusty bread, and this would be out of this world!

To me melanzane is a dish that must have been created by angels on a really, really good day, lol! Fortunately my whole family love it too. I would recommend, if you have not tried this recipe, that you give it a try. The sauce recipe is particularly good and I think it could be used as a pasta sauce on its own. Buffalo Mozzarella balls are fairly pricey here in South Africa but are essential in providing their unique flavor to this delicious dish.

When it comes to pasta dishes the simpler the better does it for me. Lasagne and melanzane are about as fancy as I am prepared to go and melanzane is one of my and my familys favorite Italian meals. My man made us this recipe for dinner 2 nights ago and we loved it. He did sneak in some sliced zucchini with the aubergines and it was altogether a very very tasty meal!

This recipe looks so cheesy, comforting, and delicious. I really want to try it, but I am a little bit confused. When I visited the site to find the recipe for this dish, it called for two medium aubergines. I am not quite sure what that is. The description compares it to mushrooms, but in the photo it looks more similar to an eggplant parmesan. I don't think I have ever seen buffalo mozzarella before either.

Sorry about the confusion! Maggie G is right - melanzane is eggplant and we call it 'aubergine' in Britain. So yes - my recipe IS for eggplant parm. As regards buffalo mozzarella - I believe it isn't common in America, so feel free to use any fresh mozzarella you can get hold of.

I LOVE eggplant parm or as this authentic recipe says 'melanzane parmigiana.' If you did't know that is the Italian word for eggplant! I really like this take on the classic dish because it uses buffalo mozzarella instead of the regular mozzarella cheese. That definitely changes the flavor up a little. Also, don't get overwhelmed by the ingredient list. Using store-bought sauce is fine! Or make a huge batch of homemade sauce and store the rest in the freezer for other meals!


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