Neapolitan Classic: Melanzane Parmigiana (Aubergines)

Neapolitan Classic: Melanzane Parmigiana (Aubergines)

©Konrad Limbeck

Neapolitan Classic: Melanzane Parmigiana (Aubergines)

Neapolitan Classic: Melanzane Parmigiana (Aubergines)

©Konrad Limbeck

Ingredients (Serves 2)

2
aubergine (cut lengthwise into slices about 1 cm thick)
800
g
tomato passata
1
onion
4
ball
mozzarella (100-125 g each)
200
ml
olive oil
1
bunch
basil
freshly grated parmesan
1
bay leaf
pinch
coarse sea salt
  • Slowly 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.
  • Meanwhile, 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.
  • Spread 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.
  • Layer again with the tomato sauce, the second layer of aubergine, mozzarella, and repeat.
  • The top layer should have the grated parmesan cheese. This can be prepared in advance and then placed back in the refrigerator until needed.
  • When 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.