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Parmigiana di melanzane

  Newsletter Article

Eggplant bake – Parmigiana di melanzane

We go Mediterraneanhere, because the Rutronik24 chefs are serving Parmigiana di melanzane. It is easy to tell from the name that the recipe for this delicious eggplant bake comes from beautiful Italy. The bake tastes fresh, is light and, above all else, easy to cook. That’s a promise!



For two people you will need:

500 g eggplants

1 tin of peeled tomatoes

200 g mozzarella

1 bunch of basil

4 tbsp Parmigiano Reggiano, freshly grated

4 tbsp Pecorino, freshly grated

Olive oil

Salt, pepper



Wash the eggplants and cut them into slices approx. ½ cm thick. Place them in a colander, sprinkle with salt and leave them to draw for half an hour. Then rinse the slices and dab them dry with a paper towel. Preheat the oven to 180° Celsius.

Heat the oil in a pan and fry the eggplants in portions. Place the fried eggplants on paper towels to absorb the oil.

Season the tomatoes well with salt and pepper. Slice the mozzarella.

Place a layer of fried eggplants into an ovenproof dish. Spread over the tomato sauce and basil and cover with mozzarella. Continue in the same manner and then sprinkle the grated Parmesan and pecorino on the top layer.

Cook on the middle shelf of the preheated oven at 180° Celsius for 45 minutes.

Buon appetito!