Aubergine parmigiana has always been one of the most popular recipes in Italian cuisine.
A simple preparation based on aubergine, tomatoes, basil and cheese.
There are numerous variations, both for the choice of ingredients and for the type of cooking: the original one involves frying the aubergine with egg and flour, while in the lighter version, aubergines are grilled or cooked in the oven.
The choice of the type of cheese varies from family to family or according to tastes; some prefer parmesan, others mozzarella or caciocavallo.
Simple steps, for a versatile dish, ideal as a second course of vegetables, even for vegetarians.
After deciding whether to fry or grill the vegetables, the parmigiana can be assembled, alternating layers of aubergines, tomato sauce, mozzarella, and parmesan. Served hot or warm, it's the perfect recipe when you want to eat a typical italian dish!
Let's find out how to cook the best parmigiana alla melanzane!
Category: Main courses
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Remove the peel from the aubergine and cut them lengthwise [1]. The slices should have a thickness of about 1 cm. Salt them to remove the excess water. After about half an hour, rinse them well and squeeze them gently. Fry some extra virgin olive oil and garlic [2].
Add the tomato pulp, the fresh basil and after having brought it to a boil, let it cook for about 15 minutes. Until it gets thicker [3]. Season with pepper, salt and let it cool [4].
Flour the aubergine slices [5]. Fry the aubergines for the parmigiana in plenty of hot oil, until they are golden brown on both sides [6].
Let's drip them on a sheet of absorbent paper [7]. We put olive oil and part of the previously prepared tomato sauce on the bottom of the pan [8]. Our pan measures 30x40 cm.
We place the fried aubergines (or grilled if you have decided to prepare the grilled aubergine version of parmigiana) on the layer of sauce. Tomato, mozzarella, parmesan and then again [9]. Once at least 3 layers have been completed, the surface can be sprinkled with abundant Parmesan cheese in order to obtain a perfect gratin [10].
Bake the aubergine parmigiana at 180°/ 356 °for 20/25 minutes [11].
For a lighter version, you can grill the aubergine slices instead of frying them.
You can freeze this dish for up to a month.
Suitable for a Sunday lunch or an evening with friends.
If you choose to prepare parmigiana with raw aubergines, you can also choose to prepare it for a picnic or as a quick recipe for an outdoor lunch.
A light red or rosé wine, which goes well with the rich flavors of this dish.
Merlot is certainly an excellent choice, which will enhance the flavor of fried aubergines, but which also goes perfectly with the version prepared with grilled aubergines.
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30 oz/800 g aubergine
8 oz/250 g mozzarella (cut in pieces)
30 oz/800 g tomato sauce
3.5 oz/100 g grated parmesan
olive oil (extra-virgin)
wheat flour
salt to taste
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