MELANZANE ALLA PARMIGIANA
I recently cooked this mouth watering classic italian dish for my crew.
It took me roughly two hours to prepare it and the kids demolished it in less than 15 minutes.
But it is always worth it.
1 kg. of large firm aubergines
tomatoes sauce (I use my homemade sauce but choose tin tomatoes if you have no time to prepare it fresh)
sea salt and freshly ground black pepper
extra virgin olive oil
grated Parmesan cheese
1 x Buffalo mozzarella
1 beaten egg yolk
Slice the aubergines into roughly 1cm thick and sprinkle them with salt and leave them aside for a few hours. The salt helps draining the water away from the aubergines. The longer you leave them the better. They’ll absorb less oil when you’ll fry them.
Pour the olive oil in a pan and individually fry the sliced aubergines.
Place them on kitchen towel to dry the excess oil. You may have to do this in batches.
Prepare the tomato sauce as you usually do. Make sure is reduced and sweet.
Season it with salt and pepper and add the basil.
Choose a large earthenware type dish.
Put a small layer of tomato sauce on the bottom of the dish and scatter some Parmesan, followed by a single layer of fried aubergines.
Cover them with more tomato sauce, a generous handful of grated Parmesan, pieces of torn-up mozzarella and two spoonful of beaten egg yolk (helps combining the ingredients).
Repeat the layers until you’ve finished the ingredients.
Cover the top with tomato sauce and Parmesan cheese.
Place the dish in a preheated oven – 190° C/375°F/gas 5 – and bake for 20 minutes or until golden, crisp and bubbly.
It’s very nice eaten straight away but I absolutely love it cold the day after.
You can use the same method replacing the aubergines with courgettes/zucchini.
Try it and let me know.