The flavors of Italy on a sandwich
A bit of Italy and a bit of myself, the Melanzane alla Parmigiana sandwich. Melanzane alla parmigiana originates from the Italian region Campania. It all starts with fried aubergines, crispy on the outside and soft on the inside. These are then placed snugly between two buns, together with creamy mozzarella and a tasty tomato sauce.
The homemade pesto adds a delicious twist, and the parmesan cheese adds a rich flavor. Finally, the arugula gives this sandwich a nutty flavor.
With this Melanzane alla Parmigiana sandwich, every bite is a party. Enjoy your meal!
Melanzane alla Parmigiana Sandwich
Equipment
- A pan for frying or a deep fryerfor the eggplant
- Chef's knife
- Bread knife
- Cutting board
- Panfor making tomato sauce
- Food processor or cutterto make the pesto
- Small panto brown the pine nuts
- Oven with grill function
Ingredients
- 2 eggplants head off, cut into slices of 1 cm in the long way
- 2 bulbs mozzarella di bufala
- 20 gram grated parmesan cheese to garnish on the sandwich
- patent flower for frying the eggplant slices
- 1 litre sunflower oil for frying
- 2 whole ciabatta loaves both halved and cut open
- 85 gram arugula
Pesto
- 30 gram basil
- 30 gram pine nuts
- 60 gram Parmesan cheese grated
- 50 ml extra virgin olive oil you can always add a little more
- pepper and salt to taste
tomato sauce
- 1 Red onion finely chopped
- 3 cloves garlic finely chopped or pressed
- 1 leaf dried bay leaf
- 400 gram tomato passata
- pepper and salt to taste
Instructions
tomato sauce
- We start with the tomato sauce as it needs to simmer on the stove for an hour.
- Cut the red onion and garlic as described in the ingredients list.
- Fry the onions and garlic with some sunflower or olive oil over medium-low heat. They should not turn brown.
- Add the tomato passata and bay leaf and carefully bring to the boil.
- Let this simmer on low heat for an hour, adding some water occasionally if the sauce becomes too thick.
- Season the sauce with salt and pepper
Pesto
- Push all ingredients into the food processor and blend together. It does not have to be completely fine, there may still be small pieces in it.
- Season it with salt and pepper.
Fry eggplants and make parmigiana
- Cut the eggplant lengthwise into slices about a centimeter thick. Make sure you get at least 6 slices from 1 eggplant.
- Make sure your frying oil is about 180 degrees
- Preheat the oven to 220 degrees with the grill function on.
- Flour the eggplant slices and then tap off the excess flour.
- Fry the aubergines until they have a nice golden brown color.
- After frying, place them separately and sprinkle them immediately with salt.
- Meanwhile, bake the ciabatta bread, cut open and sprinkled with some olive oil, in the oven until crispy.
- Build per person Now layer the eggplant in layers of 3 pieces of eggplant. The first 2 layers consist of eggplant, a little tomato sauce and parmesan cheese. And the last layer consists of eggplant, a little tomato sauce, parmesan cheese and mozzarella picked into pieces.
- Place this on an oven dish and heat it in the oven for 10 minutes, until the cheese on top has a nice crust.
Build the sandwich
- Spread the bottom layer of bread with pesto.
- Place the arugula on top.
- Place the beautiful melanzane alla parmigiana (or eggplant lasagna) on top.
- Pour a warm spoonful of tomato sauce over it.
- Sprinkle this with parmesan cheese.
- The lid can be put on and this Italian sandwich can be enjoyed!
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