Lasagne alla Parmigiana

Here is the recipe for Lasagne alla Parmigiana, a rich and flavorful dish that combines two excellences of Italian cuisine: lasagne and Parmigiana di melanzane (eggplant Parmesan). The recipe includes making lasagne with layers of eggplants, tomato sauce, and cheeses, baked in the oven.

Ingredients

• 9-12 sheets of egg lasagna (ready-to-use or for boiling)
• 2-3 large eggplants
• Extra virgin olive oil for frying
• Salt
• 500 ml of tomato puree
• 1 onion
• 2 cloves of garlic
• Fresh basil
• 250 g of mozzarella (buffalo mozzarella is better)
• 100 g of grated Parmigiano cheese
• Ricotta or béchamel (optional)
• Black pepper
• Flour (for dusting the eggplants)

Preparation

1. Cut the eggplants into slices about half a centimeter thick and sprinkle them with salt. Let them lose their vegetation water for about 30 minutes.
2. Rinse the eggplant slices to remove the salt and dry them with a paper towel.
3. Lightly flour the eggplant slices and fry them in abundant hot oil until golden brown. Then place them on a paper towel to remove excess oil.
4. For the sauce, finely chop the onion and garlic and sauté them with a drizzle of oil until they become transparent. Add the tomato puree, adjust with salt and pepper, and let it simmer on low heat for about 15-20 minutes. Add a few basil leaves towards the end.
5. If you are using lasagna sheets that require cooking, boil them as per the package instructions, else proceed directly to the assembly of the dish.
6. Cut the mozzarella into cubes and set aside.
7. Start assembling the lasagna in a baking dish: spread some tomato sauce on the bottom, then a layer of lasagna sheets, some fried eggplant slices, diced mozzarella, a sprinkling of Parmigiano (you can add a tablespoon of ricotta or béchamel for each layer if you like) and continue like this until all ingredients are used up, finishing with a layer of sauce and a generous amount of Parmigiano.
8. Bake in a pre-heated oven at 180 °C for about 30 minutes or until the surface is golden brown and crispy.
9. Let the Lasagne alla Parmigiana rest a few minutes before serving to allow the layers to set.

Curiosity

The Parmigiana di melanzane has historical roots in Southern Italy, especially in Sicily and Campania, but there are regional variations all over the country. By combining the concept of lasagna, typical of the North (particularly Emilia-Romagna), with the Parmigiana, you create a delicious meeting of two different Italian traditions.