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Eggplant gratin with Parmesan and Mozzarella is a traditional Mediterranean dish that combines delicious flavors and healthy ingredients in a perfect way. This delicious casserole has layers of soft, fried eggplant slices covered in tangy tomato sauce, and topped with melted mozzarella and Parmesan cheese. Cooked until golden brown, it offers a mix of creamy cheese and tasty vegetables. The dish comes from Italian cooking, especially from the southern parts, where they use fresh ingredients like eggplants in their traditional recipes. It's the ideal meal to gather loved ones, providing enjoyment without compromising on health.
This dish can be enjoyed as a vegetarian main course or a delicious side dish. It shows how eggplants can be used in different ways and reflects the Mediterranean's passion for turning basic, fresh ingredients into amazing dishes. Let's learn about the long history, the good effects on health, and how to make this dish with a detailed guide.
The story of Eggplant Gratin
The eggplant, also known as aubergine, first came from India and Southeast Asia to Europe through trade routes in the Mediterranean during the Middle Ages. By the 15th century, this unusual vegetable had become a common ingredient in Italian cooking, especially in the southern areas of Campania, Calabria, and Sicily. One of the most famous Italian dishes with eggplants is Melanzane alla Parmigiana. It is a recipe similar to gratin, where eggplants are layered with tomato sauce, Parmesan cheese, and mozzarella.
Italian people who moved to different places shared this recipe, and it changed over time to include ingredients from those regions. Eggplant gratin became very popular in France and other Mediterranean areas because of its cozy and traditional charm, becoming a common dish in many homes.
List of items needed to make a dish.
For this tasty and cheesy Eggplant Gratin, you will need the following ingredients:
Cut 2 big eggplants into slices that are 1/4 inch thick.
2 cups of marinara or tomato sauce, which can be either made at home or bought at the store.
1 and a half cups of shredded mozzarella cheese.
1 cup of Parmesan cheese - grated right before using
1/2 cup of breadcrumbs - you can add them for a crunchier texture if you like.
1/4 cup of fresh basil leaves - torn into pieces
2 pieces of garlic - chopped
Olive oil - to fry the eggplants.
Add salt and pepper according to your preference.
1/4 teaspoon of dried oregano can be added for extra taste.
Guidelines
