Milinciani alla Parmigiana

Name: Milinciani alla Parmigiana (Timbale of aubergines with Parmesan and tomato)
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 large meaty aubergines; flour to dust; salt and pepper; salt and pepper; 3 eggs, beaten; 1 garlic clove, finely chopped; 250 g Parmesan, freshly grated; 15 basil leaves; olive oil for frying; 4–5 basil leaves, torn; 800 g polpa di pomodoro or chunky passata; 800 g polpa di pomodoro or chunky passata; 5 tbsp olive oil

Timbale of aubergines with Parmesan and tomato

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Many people believe this simple recipe originates front Emilia-Romagna, but it was born in Sicily. It appears in various guises and is often simply called parmigiana di melanzane. Serve as a starter.

Ingredients

3 large meaty aubergines
3 eggs, beaten
salt and pepper
flour to dust

Europe
Italy
Emilia-Romagna
Starter
Vegetarian
Mediterranean

Method

Cut the aubergines into 1 cm slices and immerse in cold water for 1 minute, then drain and pat dry. Season the eggs with salt.

Dust the aubergine, slices with flour and then dip into the beaten egg. Heat a film of olive oil in a large frying pan and fry the aubergine slices until golden on each side. Drain on kitchen paper and set aside. Heat the oven to