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Oven-baked Parmigiana di Melanzane

Parmigiana di Melanzane in einer rechteckigen Form, mit geschmolzenem Mozzarella, Tomatensauce und Basilikum aus dem Ofen.

Susanne Hofacker |

A timeless classic of Italian cuisine: Parmigiana di Melanzane. The recipe is from Fontana and has been adapted by us for practical use in the (pizza) oven.

Ingredients (for 8 portions)

  • 600 g aubergines
  • 600 g tomato sauce
  • 250 g mozzarella
  • 80 g grated Parmesan
  • Fine salt to taste
  • Coarse salt to taste
  • Basil to taste
  • Extra virgin olive oil to taste

Preparation

Prepare the aubergines

  1. Slice the aubergines thinly.
  2. Sprinkle with coarse salt and let the expelled liquid drain into a perforated container or sieve.
  3. Grill the aubergine slices on both sides.

Layering and forming the bake

  1. Brush an ovenproof dish with a little olive oil.
  2. Arrange a layer of aubergines and top with tomato sauce, mozzarella slices, grated Parmesan and basil.
  3. Repeat until there are about 5 layers.

Baking

Oven temperature: 180 °C

Baking time: about 25 minutes

The Parmigiana di Melanzane is now ready to serve.

Tips for the pizza oven

  • The aubergine slices can be roasted on both sides in a wood-fired or gas pizza oven on a grill or cast-iron grate.
  • For ovens with strong top heat, cover the dish briefly if necessary so the cheese does not brown too quickly.
  • Ovenproof dishes made of metal, enamel or cast iron distribute heat evenly.

Source

Original recipe taken from Parmigiana - Fontana Forni
Hands serving a portion of Parmigiana di Melanzane from the baked dish onto a plate with a spoon and fork; melted cheese stretches in strings on a stainless-steel work surface outdoors.
Oven-baked Parmigiana di Melanzane being transferred from the tray to a plate – melted mozzarella and light browning indicate doneness.
Rectangular dish with Parmigiana di Melanzane in a stainless-steel pizza oven, embers on the left, thermometer on the right.
The Parmigiana di Melanzane is baked in the pizza oven – in an ovenproof dish on baking paper, embers to the left, the temperature gauge to the right.
Portion of Parmigiana di Melanzane in a white bowl with basil, served outdoors.
Fresh from the oven: layered aubergines with tomato sauce, mozzarella and Parmesan, garnished with basil.
Unbaked Parmigiana di Melanzane in an ovenproof dish with tomato sauce, mozzarella slices, Parmesan and basil.
Layered aubergines with tomato sauce, mozzarella, Parmesan and basil in the dish – ready for the oven.

Bildergalerie

Ofengebackene Parmigiana di Melanzane wird vom Blech in den Teller gesetzt – geschmolzener Mozzarella und leichte Bräunung zeigen den Gargrad.
Die Parmigiana di Melanzane wird im Pizzaofen gebacken – in einer ofenfesten Form auf Backpapier, links die Glut, rechts die Temperaturanzeige.
Frisch aus dem Ofen: geschichtete Auberginen mit Tomatensauce, Mozzarella und Parmesan, mit Basilikum garniert.
Geschichtete Auberginen mit Tomatensauce, Mozzarella, Parmesan und Basilikum in der Form – bereit für den Ofen.

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