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Layers of Happiness: Italian Melanzana Pastry - Walla! Food

2021-05-26T09:22:24.098Z


Pastry Italian layers of oven-roasted eggplant slices, tomato sauce and Parmesan cheese. Simplicity is the magic secret of the dish and the combination is so precise between the three ingredients, a miracle worker


  • 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.

More on Walla!

Quick, tasty and perfect: oven-roasted sweet potatoes

To the full article

Melanzana

Recipe By: Orly Plai-Bronstein

  • 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

    • 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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Source: walla

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