Parmigiana or Melanzane alla Parmigiana is a classic dish with its roots firmly placed in Southern Italy. Both the regions of Sicily and Campania claim to have invented the dish, however its popularity has spread across the country and has become one of the nation’s most beloved dishes.
SERVE 4
2 media size Seedless aubergines 500g Plain fl our 1litre Tomato sauce 10 leaves Fresh basil
100g Grated parmesan cheese 200g Mozzarella Cheese 1 small Chopped onion Salt and Pepper
METHOD
1. Top and tail the aubergines and remove a quarter of the skin. Cut each one 1cm thick.
2. Lay each slice on top of each other in a colander, adding salt to each layer that you build. Leave for a few hours until you see a dark liquid come out.
3. One you have removed the liquid, coat each slice of aubergine with fl our and deep fry.
4. Fry the chopped onion and add the tomato sauce and fresh basil. Let the sauce simmer for over an hour. Once cooked, blend the sauce and let it rest.
5. On a baking tray, spoon the tomato sauce, making sure that it reaches each corner of the tray and begin layering the dish. First start with a layer of aubergines, then fresh basil, parmesan cheese and a few slices of mozzarella. Repeat each layer three times and bake for 20 minutes at 160/170.
6. Take it out of the oven and leave it to rest, allowing the Parmigiana to compact itself.
7. To serve, add a sprinkle of Parmesan cheese and a fresh basil leaf for decoration. (Top Tip: For a Catanese Parmigiana, add whisked egg to each layer!)
