Parmigiana is an Italian oven dish consisting of thinly sliced veggies – usually eggplant – served with tomato sauce, Parmesan cheese and mozzarella. I built a nifty little tower with Parmesan cheese and mozzarella coated tomatoes, red onions and – last but not least – eggplant as well as Parmesan cheese chips and served it on my roasted tomato sauce.
Slice tomatoes, red onions and eggplant (I used white and green ones). Drizzle with olive oil and salt and bake for 30 minutes in 180°C. Grate Parmesan cheese over the veggies and coat with a slice mozzarella. It’ll melt in no time. Depending on the quality of the eggplants you’re using, you might want to drive out the bitterness first by salting them and letting them sit for at least half an hours.
In the meantime, for the Parmesan cheese chips, place spoonfuls of grated Parmesan cheese on a baking tray lined with parchment paper. Bake until golden (that’ll take 3 to 5 minutes).
Assemble and decorate with roasted pine nuts.