Here's my version of a classic Sicilian dish.
Slice 5-6 aubergines, soak them in salted water and drain.
Fry one third of the slices and grill the rest in the oven until browned and cooked through. Sicilians would normally shallow-fry all the aubergine slices, but I find that too heavy.
To assemble: spread approximately a half a bottle (300 ml) of passata di pomodoro (smooth sieved tomato sauce) on the bottom of a baking dish. Arrange a layer of cooked aubergine slices over the tomato sauce and sprinkle some roughly grated Parmigiano cheese. Normally, I would also add one layer of Caciocavallo cheese slices, however I didn't feel like driving 30 km to get some from my cheese supplier.
Spoon some tomato passata over the cheese.
Repeat with each layers, and top with remaining Parmesan cheese. Bake at 180-200 C for 15-20 minutes.
I like my parmigiana cold with some bread. This dish tastes even better when made a day before serving.
You can find a traditional recipe of this dish from Alba Allotta's book (2003, La cucina Siciliana: In 1000 Ricette Tradizionali):
Copyright © The Enogastronomist — Learning begets hunger.©
Slice 5-6 aubergines, soak them in salted water and drain.
To assemble: spread approximately a half a bottle (300 ml) of passata di pomodoro (smooth sieved tomato sauce) on the bottom of a baking dish. Arrange a layer of cooked aubergine slices over the tomato sauce and sprinkle some roughly grated Parmigiano cheese. Normally, I would also add one layer of Caciocavallo cheese slices, however I didn't feel like driving 30 km to get some from my cheese supplier.
Spoon some tomato passata over the cheese.
Repeat with each layers, and top with remaining Parmesan cheese. Bake at 180-200 C for 15-20 minutes.
I like my parmigiana cold with some bread. This dish tastes even better when made a day before serving.
You can find a traditional recipe of this dish from Alba Allotta's book (2003, La cucina Siciliana: In 1000 Ricette Tradizionali):
Copyright © The Enogastronomist — Learning begets hunger.©