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Italian Style Melanzane Alla Parmigiana Recipe

Ingredients

How to make it

  • AUBERGINE PREPARATION
  • Coat the aubergines with salt, place in a colander and leave to marinade for minimum 1 hour;
  • Then wash off salt with cold water and pat the aubergines dry with kitchen paper.
  • NAPOLITANO SAUCE
  • Heat the olive oil in a frying pan, add the onions and cook gently, stirring occasionally, for some 5 minutes or so until softened a bit;
  • Add and stir in the passata, torn basil leaves and season with salt and pepper;
  • Increase the heat and, stirring occasionally, bring to the boil;
  • Decrease the heat and simmer the mixture gently for some 20 minutes or so until sauce thickens slightly.
  • COOKING METHOD
  • Preheat oven to 150c/300f/Gas 2
  • Grease a shallow oven dish with a little butter;
  • Heat, at medium heat, sufficient vegetable oil (don’t be mean) to cook the aubergine slices in large frying pan;
  • Dredge the aubergine slices through the flour, coating each side well;
  • Dip in egg mixture, again coating both sides well;
  • Fry the aubergine slices, in batches to avoid overcrowding the pan, until golden brown on both sides;
  • Place and layer the cooked slices in the oven dish - 4 layers maximum - covering each layer with the tomato sauce mixture and grated parmesan;
  • Sprinkle grated mozzarella over top layer and bake in oven for some 20 minutes or so until golden brown.

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The Cook

DonSpain Marbella, Spain

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