Bread
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1 min read
Torta di Mele – Serves 3/4
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29 Nov 2023
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana, or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Puglia and Sicily.
For the Melanzane
- Peel the aubergines and slice them into 1/4-inch thick rounds.
- Sprinkle the aubergine slices with salt on both sides and let them sit in a colander for about 30 minutes. This helps remove excess moisture and bitterness.
- Rinse the aubergine slices under cold water and pat them dry with paper towels.
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the aubergine slices and cook until they are golden brown on both sides, about 2-3 minutes per side. Remove the cooked aubergine slices and drain them on paper towels.
For the Tomato Sauce
- In a saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
- Add the canned crushed tomatoes and dried oregano. Season with salt and black pepper to taste. Simmer the sauce for about 10-15 minutes, stirring occasionally. If desired, add torn fresh basil leaves to the sauce.
For the Assembly
- Preheat your oven to 350°F (175°C).
- In a baking dish, spread a small amount of tomato sauce on the bottom.
- Layer a portion of the fried aubergine slices on top of the sauce.
- Add slices of fresh mozzarella on top of the aubergine.
- Sprinkle some grated Parmesan cheese on the mozzarella.
- Repeat the layers until you’ve used all the ingredients, finishing with a layer of mozzarella and Parmesan cheese on top.
- Bake the dish in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Remove the Melanzane alla Parmigiana from the oven and garnish with fresh basil leaves.
- Let it cool slightly before serving.
Ingredients
| Medium-sized Sicilian Round Pale Aubergines | 2pcs |
| Sicilian Mediterranean Sea Salt, for salting the aubergine slices | ~ |
| Puglian Extra Virgin Olive oil, for frying | ~ |
| Puglian Extra Virgin olive oil | 2tbsp |
| Small tropea onion (Calabria), finely chopped | 1pc |
| Italian garlic (Emilia Romagna), minced | 2 cloves |
| Pelati La Torrente San Marzano Crushed Tomatoes (Campania) | 28oz |
| Dried oregano (Calabria) | 1tsp |
| Salt and black pepper | to taste |
| Fresh basil leaves (Liguria), torn for garnish | (optional) |
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