Melanzane Alla Parmigiana
INGREDIENTS
- Eggplant:
- 3 large eggplant, sliced thickly (1.5cm)
1 tsp flaky salt
4 tablespoons plain flour
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh oregano
3 eggs, beaten
1 – 1 1/2 cups olive oil - Sauce:
- 2 tablespoons olive oil
1 tablespoon butter
1 large onion, diced
Salt & pepper to taste
2 garlic cloves, finely chopped
1 green chilli, deseeded and chopped - 700 ml tomato passata, or
1 kg fresh tomatoes, skinned and quart 2 bay leaves
1/2 tsp ground oregano
1 tablespoons sugar
1 cup water
1 teaspoon dry basil leaves, chopped
1/4 cup chopped parsley - Topping:
- 250g grated Mozzarella cheese
250g Ricotta cheese
50g grated Parmesan cheese
METHOD
Place the eggplant in a colander and sprinkle with the salt. Allow to sit for 1 hour then pat the eggplant dry. Place the flour in a bowl and stir in the herbs. Dip the eggplant slices in the flour then egg. Pour the oil in a pan and on medium heat cook the eggplant for 6 minutes on both sides. If you like you can omit the beaten egg and gently fry the eggplant in a little olive oil. Set aside.
Heat the oil and butter in a pan and sauté the onion on moderate heat until soft but not coloured, season with salt & pepper. Add the garlic and chilli and cook for 2 minutes. Add the remaining ingredients and simmer 30-40 minutes stirring, adding a little water if necessary, depending how thick your passata is. When cooked, remove the bay leaves, and set aside.
In an ovenproof pan, place a generous layer of the Napoli sauce, layer the eggplant tightly, then top with another layer of tomato then half of the cheese. Repeat the layers of eggplant and tomato finishing with the cheeses Bake in a medium oven for 40 minutes or until golden.
MATCHING WINE
This is a beautiful ruby coloured wine with ...
