Let me show you one of my favourite Italian recipes: Parmigiana di Melanzane. I love to serve this mouthwatering beauty up when guest come around as it is not only super-tasty but also 100% vegetarian. When you break it down into 3 easy steps, it becomes a piece of cake.
Ingredients:
โ 3 medium-sized aubergines (eggplant)
โ 150 g of Parmegiano Reggiano (grated)
โ 200 g of Mozarella (cut into 1 cm dice)
โ 700 ml tomato passata
โ 2 garlic cloves (fresh if possible)
โ 2-3 shallots
โ 1 bunch of basil
โ 3 large eggs (beaten)
โ 200 g all-purpose flour
โ 3 Tbsp extra virgin olive oil
โ 1 1/2 L of sunflower oil (for frying)
โ Salt and Pepper
โธ Start by cutting your aubergines into 1 cm thick strips, sprinkle these with plenty of salt and let them sit for 1 hour.
โธ In the meantime, prepare your tomato sauce by adding the olive oil and garlic to a hot pot.
โธ Once the oil is up to temperature, add the shallots, stir, and cook until the shallots have gone translucent.
โธ Add the passata, salt and pepper to taste, and whole basil leaves.
โธ Cover and cook over a low heat for at least 30 minutes.
Frying the aubergine:
โธ Once the aubergines have soaked for one hour, rinse these thoroughly with cold water and dry them using a kitchen towel.
โธ Coat the dried aubergine in plenty of flour, tap them to remove any excess, and dip them into your beaten egg mixture.
โธ Bring you sunflower oil to hot temperature in a large pot. Be careful to only fill your pot 1/2 way and don’t let the oil get too hot. If it starts steaming turn off the heat immediately!
โธ Once the oil is hot, gently slide in your battered aubergine to avoid splashes.
โธ Turn the aubergine carefully with a set of tongs after 1 minute, and remove when golden brown.
โธ Remove excess oil by padding it with kitchen roll.
Assembling the Parmigiana di Melanzane
โธ Cover the bottom of an ovenproof dish with your tomato sauce
โธ Next add a layer of aubergine to cover the entire surface, add tomato sauce, sprinkle with a generous helping of Parmigiano and a few cubes of mozzarella.
โธ Repeat creating these layers until you have run out of tomato sauce.
โธ Sprinkle the last layer with Parmigiano only and do not add mozzarella.
โธ Bake in a pre-heated oven at 200 C for 25-30 minutes.
โธ Take it out of the oven and let it rest for 15-20 minutes.
โธ Serve and Enjoy! โค๏ธ
Buon appetito ๐จโ๐ณ
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