Skip to content
Home arrow Abruzzo Recipes arrow Secondi (Entrees) arrow Melanzane alla parmigiana - Adriatic Aubergine Parmesan

web designer
Melanzane alla parmigiana - Adriatic Aubergine Parmesan | Print |
Melanzane alla parmigiana or eggplant parmesan is made all over Italy in a variety of ways. This particular recipe is popular in Southern Abruzzo along the Adriatic coast where aubergines are abundant all summer long. Toward the end of the summer, they become sweeter, making them perfect for this dish. Also, the days become cooler so the mums of Abruzzo are more likely to turn their ovens on for a really delicious Sunday treat.

Ingredients – serves four

5 medium-sized aubergines
Flour for dusting
Oil for frying & paper towels
800g peeled tomatoes
1 carrot
1 stalk celery
½ of an onion
1 handful basil
4 tbsp olive oil
½ tsp salt
200g fresh mozzarella
250g grated parmesan cheese
100g ham (cooked parma ham)
1 egg

Start by preparing the tomato sauce. In a saucepan, place chopped onion, diced carrot and celery, basil, olive oil, peeled tomatoes and salt. Smash the tomatoes up a bit with your cooking spoon. Simmer this mixture on medium-low heat for about 30 minutes. If it begins to reduce too much, add a little water. When the sauce is cooked and the carrots are soft, blend it up with a hand mixer, blender or food processor to obtain a smooth seasoned tomato sauce.
While the sauce is cooking, prepare the aubergines. Slice them lengthwise in slices about 1cm thick. Dredge the slices in flour and fry each slice in a non-stick pan with heated oil about 3cm deep. As each slice of aubergine begins to turn golden brown, remove it from the oil with a pair of tongs and place on paper towels to absorb the excess oil.
Preheat the oven to 175°C/Gas mark 4.
The ham should be sliced very thinly or diced finely. Grate the parmesan cheese and dice the mozzarella. Spread a spoonful of the sauce in the bottom of a baking dish. Then layer the ingredients starting with aubergines, then parmesan, then sauce, then mozzarella and ham. Continue in this order until the ingredients are used up, finishing with a layer of aubergine with sauce on top. Lastly, beat the egg and spread over the sauce.
Bake in preheated oven for about 35 minutes, or until a nice crust forms on top and around the edges. Let cool slightly before serving. Once completely cooled, many Abruzzesi also enjoy a slice of this in between two slices of bread, for a tasty vegetarian sandwich at an autumn picnic.
 
Next >
[ Back ]

Explore Abruzzo

Abruzzo Recipes
Abruzzo Villages
Abruzzo Travel
Events in Abruzzo
Archeological sites
Local artists
Nature and Parks
Abruzzo Services

Sponsored Links