Food
Seasoning secrets
Layers of Happiness: Italian Melanzana Pastry
Eggplant, tomato sauce, parmesan and that's it.
Maybe just a little olive oil and good seasoning and you have one of the most delicious Italian dishes you can take out of the oven and it doesn't even have a drop of dough in it
Tags
recipe
Eggplant
tomato sauce
Parmesan
Orly Plai-Bronstein, in collaboration with Salt of the Land
Monday, 24 May 2021, 07:00 Updated: Tuesday, 25 May 2021, 08:37
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Melanzana or in its full name Melanzana a la Permagna is a classic Italian dish consisting of layers of eggplant (melanzana in Italian), tomato sauce and Parmesan cheese.
As with many Italian dishes, simplicity is the magic secret of the dish and the all-too-precise combination of the three ingredients, is what works wonders in every bite of this magical layered pastry.
For those who want more golden indulgence, can also sprinkle bread crumbs just before the dish enters the oven and get another crispy and fun texture to the dish.
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To the full article
Melanzana
Recipe By: Orly Plai-Bronstein
★
★
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20 minutes of work
60 minutes total
Easy to prepare
Rectangular pattern 18 * 28
Italian
vegetarian
milky
Pastries
Extras
vegetables
cheese
kosher
Melanzana - Italian Eggplant Pastry (Photo: Nimrod Saunders, Styling: Yael Magen)
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Ingredients
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3 eggplants
2 tablespoons olive oil
A mixture of sea salt and spices in the Italian style
100 g grated parmesan
3 tablespoons bread crumbs (optional)
4 sliced date tomatoes
For tomato sauce:
1 kg fresh peeled and chopped tomatoes (or 2 canned Italian tomatoes)
3 tablespoons olive oil
2 cloves chopped garlic
A mixture of sea salt and spices in the Italian style
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Preparation
How to make melanzana?
1 Preheat oven to 200 degrees.
2
Prepare the eggplants:
Slice the eggplants one centimeter thick, arrange in a pan, pour in olive oil, sprinkle with salt and Italian seasoning and send to gild in the oven for 12-10 minutes (they do not have to be soft but mostly golden).
Remove the pan, but do not turn off the oven.
3
Meanwhile, cook the tomato sauce:
Heat the olive oil with the garlic and after half a minute, when the garlic smells, add the tomatoes and salt with Italian seasoning.
Cook under partial cover for about 15 minutes, stirring occasionally.
4
Assemble the dish:
Pour into a ladle pan of tomato sauce.
Arrange a layer of eggplant, over another tomato sauce, parmesan and again eggplant - repeat the operation over and over and finish with tomato sauce (save some parmesan for the end).
5 Place the tomato slices on top of the sauce, season them with a mixture of sea salt and Italian-style spices and finish with parmesan and bread crumbs.
Bake 30 minutes until everything is golden and bubbling nicely.
Serve immediately.
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