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Parmigiana di melanzane (Aubergine Parmigiana)

Added by Allora Andiamo | Sat 30 May 2009 @ 00:05

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Ingredients
1 quantity of tomato sauce (see link in Method below)
3 med• aubergines, sliced 3/4cm thick
Olive oil for frying
3 handfuls of grated parmesan cheese
1-2 small handfuls of grated Caciocavallo cheese (or use Mozzarella)
1 bunch of basil (about 25 large leaves)
Salt and pepper to season

Method
First prepare the tomato sauce. You can even make the sauce a couple of days before you want to make the parmigiana..just keep it well sealed in the fridge :-)

Fresh Tomato & Basil Sauce
RECIPE : http://www.jamieoliver.com/foodwise/article-view.php?id=1883

1. Prepare the aubergines. Either fry in a non stick pan (adding a little olive oil to the pan with each batch of aubergines) or spray the slices with olive oil and cook on a hot griddle pan till golden. Sprinkle each slice with a little salt and pepper.
2. Chop the basil leaves roughly, leaving 6 - 8 leaves whole for garnishing the last layer.
3. Take a small baking dish, then cover the base with a little of the tomato sauce. Sprinkle with some of the cheeses and basil leaves. Cover with a layer of aubergines.
4. Repeat the layers twice, finishing with a layer of tomato sauce, parmesan and whole basil leaves.
5. Bake in the oven at 200C for approx 25-30 mins. Allow to rest for a few minutes before cutting.

This is lovely as a side dish, or as part of an antipasti platter.

tried this recipe or a similar one? share your tips...

1. by vicki on Thu 14 Jan 2010 @ 10:22

This is one of my favourite meals when we go to an italian, I am going to try it tonight and will be trying out the aubergines the way Umberto has described sounds YUM!

2. by Mary on Thu 16 Jul 2009 @ 16:41

Up until now I disliked aubergines intensely thought they were disgusting - obviously have never had them prepared properly and I always avoid putting them ratatouille. However, just back from a trip to Lucca where we tried a local supermarket variety of Melanzane - absolutely delicious. Can't wait to have a go at making it to this recipe. If inedible(!) - can I buy it anywhere in the UK?

3. by Rei Momo on Sun 07 Jun 2009 @ 17:30

This recipe is Italy's best kept secret, and if well made you are bound to suffer from cravings from time to time.

4. by runneralps on Sat 30 May 2009 @ 19:03

great!!!!!!!!

5. by Umberto Casalino on Sat 30 May 2009 @ 13:47

Hi there! I would also suggest to use Pecorino cheese, instead of Parmesan. But in this case you should be care for the amount of salt used.
Furthermore, in the place where I live ( Near Napoli, Southern Italy ) we consider the making of a Parmigiana di Melanzane, something sacred ;-p
so that people is basically divided in 2 groups, the ones who just fry aubergines, the way Jamie explains, and the other ones who coversthe aubergines with flour, then sink'em in shaken eggs, then fry.
I guess is a little more complicated, and heavy to digest, as well, but what a joy four your taste!
Enjoy!