How To Make Parmigiana Di Melanzane
In love with the Parmigiana di Melanzane?
The Parmigiana di Melanzane is a traditional and renowned Italian dish.
As it is a must in many Italian regions, there are some slightly different versions.
But where is the Parmigiana from?
Even though there is a dispute between Sicily, Napoli and Parma, it seems that the Parmigiana originally comes from Sicily.
Arabs brought this recipe to Sicily from India in the 15th century.
Probably the name of this dish comes from the Sicilian “parmiciana“, which refers to the pile of wooden slats of a shutter: the layers of aubergines are piled in a similar way!
Let’s see what you need to make Parmigiana at home!
1.5kg di melanzane –> 1.5kg of aubergines
500g di mozzarella –> 500g of mozzarella
1l di passata di pomodoro –> 1l of tomato puree
1 spicchio d’aglio –> 1 clove of garlic
150g di parmigiano –> 150g of parmigiano
basilico –> basil
sale grosso –> rock salt
sale –> salt
olio extra vergine di oliva –> extra virgin olive oil
olio di semi di girasole –> sunflower oil
Ready to prepare it!
Slice the aubergines, put them in a colander and sprinkle each layer with rock salt.
Put a weigh on top and leave them clean out for around 1 hour.
Cut the mozzarella in cubes and put them in another colander to drain the milk.
Then start making the tomato sauce.
Put some extra virgin olive oil in a large pan, add the clove of garlic and let it brown for a couple of minutes.
Add the tomato puree, a pinch of salt and some water and cook for around 1 hour.
When it is almost ready add some leaves of basil.
Wash the aubergine slices and dry them with some kitchen paper.
Heat abundant sunflower oil in a deep saucepan and fry the aubergines.
Then take an oven pan and spread some tomato sauce on the bottom.
Start putting the first layer of aubergines, some mozzarella, some parmigiano and a bit of tomato sauce.
Put other layers on top until you fill the pan.
Finally, put the Parmigiana in the preheated oven at 200°C for 40 minutes.
Let it cool down a bit before serving.
And now, enjoy your traditional Parmigiana!
For more Italian recipes follow this link.