recipe for Melanzane alla Parmigiana has been reproduced
courtesy of Natoora
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for Melanzane alla Parmigiana
2 large aubergines,
preferably the round variety
2 balls of
1 - 2 tins
of chopped tomatoes
1 bunch fresh
1 clove of
salt and pepper
a small baking tray
to make Melanzane alla Parmigiana
top and tail the aubergines peel off alternate stripes
of skin. Then slice lengthways in 1 cm thick slices.
Ideally, do this the night before, layer in a pasta
drainer sprinkling some rock salt on each layer,
then put a heavy weight on top (usually a pot
full of water does the trick) and leave to rest
in the sink. The aubergines will lose quite a bit
of water overnight.
following day, pat each slice with kitchen paper
to dry them further. This step helps a lot as it
improves the final result (you will get a meatier,
less watery bake) but it is not essential, so
if you do not have time just skip this bit.
the aubergines in hot oil, but try to use as little
as possible as aubergines will soak up a lot of
oil resulting in a very heavy and greasy bake.
to rest on kitchen paper to absorb excess oil.
you have dried the aubergines overnight with salt,
then they probably dont need any seasoning.
If you havent, then add salt to taste (consider
they will flavour the tomatoes as well).
Mix the tomatoes with the crushed garlic and some
freshly ground black pepper.
start building your parmigiana.
a spoonful of chopped tomatoes (you can use passata
if you prefer a creamier result) on the bottom
of the baking dish, then place a layer of aubergines
with more tomatoes, finely chopped mozzarella, basil
until you run out of aubergines, making sure the
last layer of parmesan is quite generous.
for half an hour at 200°C.
with permission of Natoora
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