Monday, January 02, 2006

Parmigiana di melanzane

Luigi Rotundo from Sicily taught me how to make this when he lived with us back in 1989. I think it tastes best when it's not too hot. And it's lovely with a nice green salad and some crusty bread to mop up the juices.

3 firm aubergines (egg plant)
2 or 3 small packs Mozzarella (buffalo is expensive but best)
cup full of grated parmesan
(half a quantity of tomato sauce recipe)

Cut the stalk end of the aubergine off and cut aubergine into half inch thick slices.
Some people say to sprinkle them with salt, place a weight on top, and let stand for about one hour, that will guarantee they're not bitter, but I'm not sure it's so necessary nowadays.

Cut the Mozzarella into very thin slices and let them dry on a cloth. Chop the basil and mix it with the grated parmesan.

Wash the salt off the aubergine slices and dry them. Then brush them on both sides with olive oil and lay in a large baking tray (you'll probably need two)

Pre-heat the oven to 375ºF.

Coat a deep baking dish with olive oil and put in a layer of aubergine. Sprinkle with Parmisan, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Repeat this layering until all the ingredients have been used, and then cover with tomato sauce, sprinkle with more grated Parmigiano and bake for about 30 mins.

You can substitute the aubergine for courgette (Zucchine) and it's equally delicious.


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