Parmigiana di Melanzane
Ingredients – Serves 4
Use a baking dish approx 20x15cm
- 3 aubergines
- 100g plain flour
- Olive oil to fry
- 350g cow mozzarella, sliced
- 150g grated Parmesan
- 1 large handful of chopped basil
- 2tsp dried oregano
- Sea salt and freshly ground black pepper to taste
- 3tbsp extra virgin olive oil
For the Sauce
- 800g Italian tomato passata
- 2 finely chopped garlic cloves
- 2tbsp extra virgin olive oil
- Salt to taste
Method
Cut the aubergines into slices. about 1 cm thick, sprinkle them with salt and leave on one side for half an hour. After this time, wash and dry the slices with some kitchen paper.
Coat them in the flour and fry them in a deep pan with olive oil on a medium heat until golden.
Rest them on kitchen paper to absorb the excess oil. Set aside.
In a separate pan, fry the garlic in olive oil for 2min. Add the tomato passata and simmer very gently. Adjust salt to your taste.
In your baking dish, pour in a layer of tomato sauce, sprinkle a little oregano and plenty of shredded basil leaves, black pepper and sea salt. Then add a layer of aubergines.
Cover the aubergines with a layer of mozzarella, spoon a little tomato sauce on the cheese and sprinkle with plenty of Parmesan.
Repeat the process until it’s finished and you end up with a layer of tomato, mozzarella and Parmesan. Sprinkle with a little extra virgin olive oil. Place in oven and bake for 40min.
Serve once cooled down a little.
