Aubergine gratin
Parmigiana di melanzane
When asked to name their favourite food, a lot of Italians mention ‘Melanzane parmigiana’ and once you have tried it, you’ll understand why. This very tasty aubergine gratin is absolutely gorgeous – both served on its own or with all kinds of roasted meat and fish.
As with so many popular Italian dishes there is some disagreement about the precise point of origin, but despite the name ‘Parmigiana di melanzane’ is not from Parma, but from the south Italy, probably Campania or Sicily.
Ingredients
2 aubergines
800 g fresh or canned tomatoes
1 tbsp balsamic vinegar
3 tbsp grated parmesan
1 fresh mozzarella
2 hard boiled eggs
2 cloves of garlic
Fresh basil
Olive oil, salt and pepper
Preparation
Clean and slice the aubergines evenly, sprinkle them with salt and leave them to sweat for about an hour
Rinse off the salt toss the aubergines in olive oil
Heat up a griddle pan and grill the aubergines on both sides.
Meanwhile prepare the sauce by heating up the tinned tomatoes with basil, salt, pepper, crushed garlic and balsamic vinegar.
Grease an ovenproof dish and fill it with a small layer of tomato sauce followed by a little grated parmesan with some basil, a layer of aubergine and a layer of sliced eggs and mozzarella.
Repeat the layers till all the ingredients are used.
Finish with parmesan and mozzarella.
Place the dish in the oven and bake at 180 C/ 350 F for 30 minutes
The ‘Melanzane parmigiana’ can be served straight from the oven, but it’s also nice cold.
More aubergine/eggplant recipes
Ciambotta – Aubergine, pepper and potato stew
Layers of grilled aubergine, tomato, eggs and cheese consititute this aubergine gratin.
When can you come to my house and cook all these tasty dishes? This looks way better than my recipe.
I like what Leigh said–your recipes always do look so good! My version of this dish is one of our favorite dishes in my house, but I am going to try your recipe next time to see how much better the “real thing” is.
You’re making me nervous. Hope it lives up to your expections:)
One of my favourite dishes – so tasty. Reading this recipe with canned tomatoes, I have to plug my latest blogpost about a brand of canned tomatoes we have here in Australia called ‘La Gina’ – and the origins of the name. Hint: it’s an actress! https://ambradambra.wordpress.com/2012/10/30/as-the-tomato-said-to-the-actress/