How do you store Melanzana with meatballs?

Store leftovers for a maximum of 2 days in a sealed container in the refrigerator. Reheat in the oven or microwave.

Why should I sprinkle the eggplant with salt first?

The salt draws out the excess moisture from the eggplant. This allows the vegetable to brown beautifully in the pan and absorb less oil during cooking. Moreover, the texture of the eggplant becomes wonderfully soft and melting in the oven!

Can I make this one-pot melanzana vegetarian?

Yes, of course! You can easily replace the ground chicken with vegetarian meatballs. Or skip the meatballs altogether and add extra vegetables like extra mushrooms, bell peppers, or slices of zucchini.

What is best to serve with this melanzane with chicken meatballs?

This dish is already very rich and filling on its own. A crispy piece of ciabatta or focaccia is delicious for dipping in the rich tomato sauce. You could also serve a fresh green salad with a light vinaigrette on the side.

One-pot Melanzana recipe with meatballs

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40min

•

Easy

Are you in the mood for a great Italian classic, but absolutely not in the mood to spend hours in the kitchen or do a mountain of dishes? No problem, I have the perfect solution for you: a quick, lazy one-pot melanzana with meatballs! We put the traditional Melanzana alla Parmigiana in a convenient, contemporary outfit. Everything goes together in one large pot that can go straight into the oven. This way, you can slide a rich casserole with eggplant, mushrooms, and chicken meatballs into the oven in no time.

Ingredients

What do you need?

Quantity: 4P

2 tbsp olive oil
4 eggplants, sliced
400 g ground chicken
1 can diced tomatoes or fresh tomato sauce
800 g mushrooms, sliced
1 tbsp garlic powder
1 small bunch of basil, roughly chopped
Pepper and salt, to taste
2 balls of mozzarella, sliced
150 g Parmesan cheese, grated

Preparation method

How do you make this?

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Preparing the eggplant: Cut the eggplants in half and then into slices. Sprinkle them with a little salt and let sit for 10 minutes to draw out the moisture. Then pat dry with paper towels.

Rolling the meatballs: Mix the ground chicken with pepper, salt, and possibly some garlic powder. Roll balls the size of a small golf ball.

Frying the eggplant and mushrooms: Heat 2 tbsp olive oil in a large pot or baking dish that can be used on the stove and in the oven. Fry the eggplants in batches until golden brown. Add the mushrooms and fry briefly. Add the basil and stir well.

Assembling the dish: Turn off the heat and arrange the meatballs in the pan. Pour the can of diced tomatoes or tomato sauce over it. Distribute the slices of mozzarella over the dish and sprinkle with grated Parmesan cheese.

Baking: Place the pot or baking dish in a preheated oven at 195°C and bake for 25 minutes, until the meatballs are cooked through and the cheese is nicely melted.

Tips

Vary by replacing the mushrooms with zucchini or fennel for a fresh twist. Opt for vegetarian meatballs or replace them with extra vegetables such as bell peppers or sweet potatoes.
Serve the dish with crispy bread or a simple green salad for a delightful meal.