Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc.It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di … The Eggplant is then fried and then baked in the oven and layered with tomato sauce, parmesan, basil and topped with mozzarella. Place the Parmigiana di Melanzane in the oven and allow to bake for 20-25 minutes until the sauce is bubbling and the cheese is golden brown. However, my recipe … 4 large aubergines weighing altogether 1.1 – 1.2kg (about 2 1/2 lb) Plain flour for coating; 4 eggs; Plenty of olive oil; 300g (10 1/2 oz) fontina cheese, sliced Jump to Recipe Jump to Video Print Recipe This may be a bold statement I'm about to make, but this is the BEST Slimming World Italian dish I have EVER made! Ingredients. So welcome to my latest Melanzane Parmigiana (or Aubergines Parmigiana … Remove from the oven, allow to rest for 5 … Parmigiana di Melanzane is a Traditional Vegetarian Italian recipe that uses eggplant/aubergine as the main ingredient. https://www.olivemagazine.com/recipes/vegetarian/melanzane-parmigiana

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