how to make parmigiana di melenzane with meatballs

by Sam on June 24, 2013

Parmigiana di melanzane

Parmigiana di melanzane

Sometimes you come across something so beautiful on the internet it becomes impossible not to share. Not only am I sharing this stunning little video, but its the source of inspiration behind this recipe.

I spend a good chunk of my life on the internet looking at gorgeous food content, and I came across this video on Pinterest and immidiately pinned it to my Foodstyling board. Its filmed in Paris and directed and produced by the very talented Michael Roulier & Philippe Lhomme from foodfilm. Thank you for kindly letting me include it here.

As a food stylist that works mainly in TV, I get really excited about beautiful food films like this, and have been fortunate to have worked with some incredible directors in my career. You can check out more of the foodfilm work by clicking here and their Vimeo feed here.

I made the recipe more or less exactly as per the video because it looked so damn tasty, even though I am used to this dish including a tomato sauce element and no meatballs.

There are recipes that involve dipping the aubergine into an egg was and crumbs and then frying them, and there are recipes – which I prefer – that include grilling the aubergine before layering it in the dish. I find this lighter and more flavourful.

This recipe was tasty, but next time I make it I will adapt it as per my notes below, and I will include a tomato sauce layer similar to a previous recipe for parmigiana di melenzane with chorizo (ridiculously tasty). I think it needs that. I would also leave out the meatballs as I like this to be vegetarian, and perhaps add more grilled aubergine slices instead, and I would reduce the quantity of cheese to make it a bit lighter.

Anyway, here goes: (thanks Lize for help in translating parts of the recipe)

recipe | serves 4 – 6

  • 3 – 4T olive oil to brush the aubergine / melanzane
  • 600 – 700g aubergine, sliced lenghtways (about 2 large aubergine)
  • 1/4 cup olive oil
  • 1 1/2 cups bread crumbs
  • 1T chopped parsley
  • 1T chopped thyme
  • 1T crushed garlic
  • 300g buffalo mozzarella (fior di lattte) cut into slices – I think 1 x ball of 150g would be enough
  • 200g ricotta
  • 250g meatballs made from half this recipe
  • 4 eggs beaten
  • 80g Parmesan cheese, grated

Make all the components before assembling the dish.

Make the meatballs using half the quantity in this recipe and set aside. make the meatballs quite small to get about 16 out of the mix.

Brush the aubergine slices with the olive oil and fry on a griddle pan until golden brown on both sides. Set aside.

Heat the 1/4 cup of olive oil in a pan and fry the breadcrumbs, herbs and garlic until just starting to turn golden. Set aside.

Pre heat the oven to 180C and start assembling the dish in the following order:

  • brush the oven dish with olive oil (I used a 24cm x 12 cm dish)
  • Spread half the crumbs over the bottom of the dish and flatten
  • layer half the aubergine slices
  • place the mozzarella in a single layer
  • cover this with the ricotta
  • evenly place the meatballs in a layer
  • sprinkle over half the grated Parmesan cheese
  • spoon over 1/3 of the beaten egg
  • layer the remaining aubergine slices
  • spread over the remaining crumbs
  • sprinkle the remaining cheese
  • spoon over the remaining egg

Bake in the oven for 20 – 25 minutes until golden brown.

Serve immediately with a salad.

Parmigiana di melanzane

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest.

Check out a previous recipe for Parmigiana di melenzane with chorizo

melanzane di parmigiana with chorizo

Leave a Comment

{ 10 comments… read them below or add one }

Kristy June 24, 2013 at 1:39 pm

Nice post. Love, love that video!

Kosie June 24, 2013 at 3:43 pm

Absolutely stunning !!!

Sam June 24, 2013 at 4:49 pm

Thanks Kosie. Just as we get into photography video becomes the new important thing on the internet. I wish the production costs weren’t so high for it. *sign*

Laura (Tutti Dolci) June 25, 2013 at 12:31 am

I love eggplant, this dish looks scrumptious!

Kiran @ KiranTarun.com June 25, 2013 at 8:17 am

I’ve been a fan of their videos for sometime now — especially love the videos they did for Picard.

This is so comforting!! Love eggplants in any form or shape :)

Sam June 25, 2013 at 9:28 am

Hi Kiran, I think this is one of the videos for Picard. Beautiful work.

Brooke July 8, 2013 at 5:31 pm

Hey Sam, was great to run into you at the wine tasting a few weeks ago. Wanted to ask if you have any good recipes for a dessert involving rhubarb?
Brooke

Sam July 8, 2013 at 6:05 pm

Hi Brooke, fab to see you too. You know I have never ever cooked rhubarb. I guess I never liked it as a child, but I do like it now. I think it will be divine in a dairy based dessert (layers of trifle), a rhubarb compote on a panna cotta, or a hot rhubarb sponge pudding, or to top a cheesecake. I must get busy with it sometime :-)

Beisi May 8, 2014 at 1:38 am

Hi Sam,

I’m totally blown away all the beautiful pics and great recipes on your blog! A decade ago, western food to me (as a Chinese girl) was just steaks and spaghetti. I am now starting exploring the variety and diversity of food all over the world, and luckily I found your blog, which never cease to amaze me. It is full of happiness, and the pictures possess an air of tranquility, and can cheer people up in their bloomy days.

Now I’m going through all your old blogs and am trying to make some of your recipes, which is an interesting adventure as I have never heard of some of the dishes in my life, and it is very hard to imagine what the authentic taste would be like. Anyway, I just want to thank you for this amazing blog and wish you happy everyday:)

Beisi

Sam May 8, 2014 at 9:33 am

Hi Beisi

Many thnaks for your lovely comment and good luck with your food adventure. it sounds like you love cooing, so I do hope the flavours (which I love here) suit you.

best
Sam

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