Parmigiana di Melanzane
The undisputed queen of Italian vegetable bakes: tender fried aubergine slices layered with rich San Marzano tomato sauce, fresh basil, creamy fior di latte mozzarella, and aged Parmigiano Reggiano.
Ingredients
- • 1.2kg firm aubergines, sliced lengthwise into 7mm slabs
- • Tomato sauce: 800g San Marzano plum tomatoes, 2 cloves garlic, 3 tbsp olive oil, fresh basil, salt
- • 350g fior di latte mozzarella, shredded and drained well
- • 100g Parmigiano Reggiano DOP, freshly grated
- • Flour for dusting (optional), olive oil for frying, coarse salt for purging
Preparation Steps
Layer aubergine slices in a colander with coarse salt for 45 minutes to draw out bitter liquids. Rinse and pat thoroughly dry. Fry in hot olive oil at 180°C in batches for 3-4 minutes until golden on both sides. Drain on paper towels.
Sauté garlic in olive oil, add crushed plum tomatoes, sea salt, and fresh basil. Simmer for 20 minutes until thick, fragrant, and reduced.
Preheat oven to 190°C. Spread a ladle of tomato sauce on the bottom of a baking dish. Lay down fried aubergines slightly overlapping, top with tomato sauce, shredded mozzarella, torn basil, and grated Parmigiano. Repeat for 3-4 layers, finishing with plenty of cheese.
Bake for 30-35 minutes until deep golden, bubbling, and crusty on top. Let rest for at least 20 minutes before serving warm—crucial for neat slicing.