Melanzane alla Parmigiana

Melanzane alla Parmigiana

Baked eggplant

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

This popular dish is best eaten hot, but can also be eaten at room temperature.

Ingredients

Quantity Ingredient
50g unsalted butter
2 tablespoons virgin olive oil
1 large spanish onion, sliced
3 garlic cloves, finely chopped
4-5 fresh sage leaves
2 fresh bay leaves
20 anchovy fillets
250g tomato concentrate
800g canned italian tomatoes
handful fresh basil leaves, roughly chopped
5-6 small eggplants
600ml peanut oil, for frying
3 large mozzarella balls, broken into small pieces
salt and pepper
100g freshly grated parmiggiano, plus 200 g to serve
70g unsalted butter

Method

  1. To make the sauce, heat the butter and oil in a medium-sized saucepan. Add the onion and garlic and fry gently until soft and translucent. Add the sage, bay leaves, anchovies and tomato concentrate and cook for around 10 minutes, until the mixture turns a rich, dark red. Add the tomatoes and cook for 10 minutes over a low heat, stirring from time to time. Remove from the heat and stir in the basil.
  2. Preheat the oven to 200ºC. Cut the eggplants lengthwise into 5 mm slices and pat dry on kitchen paper. Heat the oil in a large frying pan. When it is hot, fry the eggplant slices in batches until golden, turning so they colour evenly. Remove from the pan and drain on kitchen paper.
  3. Butter a 25 x 35 cm ovenproof dish. Arrange a layer of eggplant slices over the base of the dish, covering it completely. Spread 4–5 tablespoons tomato sauce over the eggplant and top with pieces of mozarella. Add a little salt and pepper then sprinkle on 1–2 tablespoons grated Parmiggiano. Continue layering the ingredients, finishing with a layer of tomato sauce. Dot the surface evenly with pieces of butter then bake in the oven for around 20 minutes, or until golden. Serve at the table with the remaining Parmiggiano.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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