Parmigiana di Melanazane

Parmigiana di Melanzane is that the ultimate food recipe. Fried eggplant/aubergine cooked during a plate with spaghetti sauce , basil, parmesan and mozzarella cheese.

INGREDIENTS

2 large eggplants / aubergines approx (700g / 1.5 lbs)

1.5 pounds thick-textured tomato puree (passata) (700g)

1 garlic

Small bunch of basil

8.8 oz mozzarella cheese, diced (250g)

cup fresh grated Parmesan (70g)

tablespoon vegetable oil

flour for sprinkling

Sunflower oil for frying (approx. cup / 125 ml)

salt and pepper for the season

INSTRUCTIONS

1.Thinly slice the eggplant/aubergine and put it during a sieve. Sprinkle lightly with salt and put aside for 1 hour. This removes excess water and makes frying easier.

2.Meanwhile, prepare an easy spaghetti sauce . Finely chop 1 onion and sauté during a skillet with vegetable oil until transparent and soft but not golden. Add the tomato passata (tomato puree) and alittle bunch of basil torn together with your hands. Add a pinch of salt and pepper, stir and simmer gently for 10-15 minutes. Set aside.

3.Rinse the eggplant slices under cold water and pat dry with a kitchen towel or paper. Sprinkle lightly with flour, shake off excess, then fry in sunflower-seed oil for a couple of seconds on all sides , draining on paper towels to get rid of excess oil.

4.Preheat oven to 180°C / 350F / thermostat 4. I used an 11x8 inch oval pan, but a square or square pan of an equivalent size would work, for instance 10x8 inch.

5.Pour a touch ketchup on rock bottom of the pan and smooth it out, this may prevent the eggplant from sticking.

6.Then add a layer of eggplant to the plate followed by a pinch of Parmesan, cubes of mozzarella, a pinch of peppercorns and a couple of tablespoons of spaghetti sauce (reserving the sauce for the ultimate layer). Continue with subsequent layer until you've got the highest layer remaining.

7.For the highest layer, pour within the remaining spaghetti sauce and garnish with Parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove foil and bake for an additional 20 minutes until golden brown and bubbling on top. Let stand 5 minutes before serving.