Parmigiana
Most Italians have a recipe for this wonderful dish. There are almost as many different versions as there are households. Do try!
Parmigiana.
Baked aubergine with tomato and cheese. (Makes two to three portions)
2 Aubergines
Sea salt
1 Onion chopped
Extra-virgin olive oil *
150g tomato sauce **
1small bunch basil
2 hard-boiled eggs cut into slices
100g mozzarella cut into slices
100g Parmigiano grated
Salt and pepper
Cut the aubergines lengthwise into slices, each about 2cm thick. Cover with sea salt for an hour, to let the bitter juices run out, then rinse, dry and deep- fry until just golden brown. Dry on kitchen paper and leave to cool.
Preheat the oven to 180C/350F/gas mark 4. Gently fry the onion in two tablespoons of olive oil, stir in the tomato sauce and a few basil leaves and cook for about 20 minutes. Cover the bottom of an oven dish with some of the resulting sauce, then over it arrange a layer of aubergines, egg slices, basil, mozzarella and Parmesan. Repeat the layering twice more so that you have three of each layer, then bake for 30-40 minutes, until the top is golden.
* I suggest plain ole vegetable oil for deep-frying. A wok is as good as anything. .
** I use a tall tin of chopped tomatoes or a bottle of Passata
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posted by Tony @ Monday, June 21, 2004
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