Melanzane alla Parmigiana

Name: Melanzane alla Parmigiana (Aubergines with Tomato and Mozzarella)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 long aubergines/eggplants, cut into circles; sea salt and ground black pepper; 45 ml/3 tbsp extra virgin olive oil, plus extra for greasing; 250 ml/8 fl oz/1 cup passata/bottled strained tomatoes; 115 g/4 oz mozzarella, sliced; 200 g/7 oz Parmesan cheese, grated; 15 fresh basil leaves, torn into shreds

Aubergines with Tomato and Mozzarella

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Many versions of this classic recipe exist all over the south of Italy, but the principle is always the same: layers of cooked aubergine with a rich tomato sauce, some peppery basil and creamy melting cheese, baked in the oven. It’s a hearty dish, which tastes even better the next day.

Ingredients

3 long aubergines/eggplants, cut into circles
45 ml/3 tbsp extra virgin olive oil, plu

Method

Sprinkle the aubergine with salt and lay in a colander. Put a plate on top and weight it down. Stand the colander in the sink for 1 hour to allow the bitter juices of the aubergines to drain away.
Rinse and pat the aubergine slices dry, then brush them l