Recipe Tip: Neapolitan Classic: Melanzane Parmigiana (Aubergines) - Falstaff
Top Recipe for 2 Persons. All ingredients and tips for getting it right. This parmigiana is a great culinary experience - effortlessly prepared and all in one pot.
- 2aubergine (cut lengthwise into slices about 1 cm thick)
- 800 gtomato passata
- 4 ballmozzarella (100-125 g each)
- 200 mlolive oil
- 1 bunch(es)basil
- freshly grated parmesan
- 1bay leaf
- pinch(es)coarse sea salt
Step 1Slowly simmer the passata with the whole, peeled onion, bay leaf and half the olive oil, uncovered, for at least one ½ hours, stirring occasionally and salting lightly, when cooked through, keep to one side.
Step 2Meanwhile, slice the aubergines on both sides. Pour 5cm of olive in a pan and quickly fry the aubergine slices on both sides until dark golden. Dap dry on kitchen paper.
Step 3Spread the bottom of a baking dish with a some of the tomato sauce, then place a layer of aubergine followed by a layer of mozzarella. Tomato sauce again, followed by basil leaves and generous amounts of Parmesan cheese.
Step 4Layer again with the tomato sauce, the second layer of aubergine, mozzarella, and repeat.
Step 5The top layer should have the grated parmesan cheese. This can be prepared in advance and then placed back in the refrigerator until needed.
Step 6When ready to cook the dish, preheat the oven to 170 °C and bake for 30 minutes until everything is bubbling nicely and is cooked through. Remove from the oven and rest for 15 minutes. Can also be served at room temperature, delicious when eaten warm with crusty white bread.
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