Melanzane alla Parmigiana di nuovo

Melanzane alla parmigiana di nuovo - A tasty love story

The other day it was time to try an old classic but to me new exciting dish! I Have always been fan of Italian food since their cuisine is so intriguing, filled with slow cooked tomato sauces, fresh herbs, golden drops of olive oil and oh ooh the fabulous spaghetti, pasta, bread etc. Since I’m going grain free here it can be a challenge to enjoy the classic Italian cuisine, but no rule without an exception – and I pretty much think I found a glorious exception here.
Melanzane alla parmigiana aka aubergine and pamesan. Just hearing these words I am in love. I love aubergine and I possible love parmesan even more. This recipe might be confused with moussaka – but here we are enjoying a vegetarian kind of moussaka layered with parmesan instead of béchamel sauce.

Melanzane alla parmigiana di nuovo - A tasty love story

If you by now are confused with all the talk of classic cheesy melanzane alla parmigiana and the pictures in this post, it is time to explain how I ended up interpreting my meeting with Mr. Italy. I of course loved the classic version, but as I figured many of you already are familiar with this comfy and warming dish I thought the real fun would begin when I changes around a couple of things and made a new version.
I aimed at creating a dish that can be whipped up a bit faster than the classic, with a lighter and more crispy touch to it, so that it would be perfect for a lunch or even as a part of brunch. The aubergine slices are crunchy and gooey at the same time, and a bit heavy I might add, which makes them perfect layered with the fresh salsa. You can easily serve it with a dollop of cream fraiche and some warm tomato sauce if you want a more filling dinner.

Melanzane alla parmigiana di nuovo - A tasty love story

Melanzane alla parmigiana di nuovo - A tasty love story

  1. Looks beautiful and delicious. Thank you so much!

  2. LauraLaura02-05-2014

    om nom nom so gorgeous! I have an eggplant or two in the garden that are just waiting to be made into this ;) Thanks!
    Laura x

  3. This looks gorgeous! Thanks for the recipe :)

  4. Oh I love aubergine! I will need to try out this dish. Thank you

  5. SarahSarah02-05-2014

    Wow – this reminds me of eggplant parmesan. I love the idea of an italian salsa to put on top. I’ve got most of this stuff on hand – I’ll have to make it for dinner next week!

  6. PadaekPadaek02-06-2014

    This looks delicious! Love the colours and ingredient combo – I love cooked eggplants and this dish looks so enticing. Thank you. Love the photos and your website is awesome. Have a great day! :)

  7. Josephine MaleneJosephine Malene02-09-2014

    Thank you so very much! So glad you like it :)

  8. Josephine MaleneJosephine Malene02-09-2014

    Uh have fun, and hope it turns out great!

  9. Josephine MaleneJosephine Malene02-09-2014

    You are so very welcome, hope you gonna like it

  10. Josephine MaleneJosephine Malene02-09-2014

    My pleasure :)

  11. Josephine MaleneJosephine Malene02-09-2014

    Wish I had eggplants in the garden, sounds amazing!!

  12. Josephine MaleneJosephine Malene02-09-2014

    Thank you dear!

  13. PhilippaPhilippa03-30-2014

    Melanzane alla parmigiana is, possibly, my favourite dish on earth. I could eat it every day (probably not three times a day … although I’d give it a good try). Another contender is salsa, especially one made with avocado.

    I always want to cook (and eat!) your recipes, but this one is truly a coup de foudre. Thank you!

  14. Josephine MaleneJosephine Malene03-31-2014

    So pleased to hear that – I really hope you’ll like it then :) I love it too – really can’t get enough!

  15. PhilippaPhilippa04-28-2014

    I just made this. So delicious! Creamy, crunchy, savoury, salty, sweet, sharp, melty, perfect. The ground almonds in the coating are inspired.

    Thank you so much!

  16. WaltWalt02-12-2015

    How on earth do you grate pepper? You’ll tear your fingers up on the grater from those tiny little peppercorns!!!

  17. Josephine MaleneJosephine Malene02-13-2015

    I use a pepper mill

  18. WalterWalter02-18-2015

    That is called a grinder, not a grater. You grate cheese with a grater.

  19. Josephine MaleneJosephine Malene02-19-2015

    Well Walt thanks for noticing me it is corrected now. It’s not always easy writing in a language that is not your first language :)

  20. DanaDana04-16-2015

    I just tried this recipe…it is AMAZING. It’s a perfect light spring dish, and I loved the avocado in the salsa. I switched out the almonds for breadcrumbs because I am allergic to nuts, but it still turned out incredible. This is a recipe that will “wow” people without much effort. It’s definitely going to be a go-to meal from now on :)

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