Italy / Main
Melanzane alla parmigiana
Layers of fried aubergine with tomato sauce, mozzarella and parmesan, baked to a crust.
Ingredients
- Aubergines1 1/2 kg
- Tinned tomatoes800 g
- Mozzarella400 g
- Parmesan150 g
- Basil30 g
- Garlic3 cloves
- Olive oil200 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Slice the aubergines lengthways half a centimetre thick, salt them and press them under a weight for half an hour.
Pat the slices completely dry; wet ones spit in the oil and never crust.
Fry the aubergine in batches in olive oil, two minutes a side, and drain them on a rack.
Fry the garlic, add the tomatoes and cook the sauce twenty minutes to thicken, salting at the end.
Slice the mozzarella and leave it on paper to drain for ten minutes.
Layer it: sauce, aubergine, mozzarella, parmesan, basil — four times over.
Bake at 190 °C for forty minutes and let it stand twenty before cutting.
