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.
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
Olive oil, salt and pepper
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.