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Melanzane alla Parmegiana
- Prep time:
- 10 mins, plus 2 hours pressing
- Cook time:
- 1 hr
- Serves:
- 4
Matthew Fort’s dish of aubergines with passata and parmesan is based on a family recipe from Syracuse, and makes a superb starter
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Ingredients
- 2 round violet Aubergines, cut into 5cm slices
- extra virgin Olive oil
- 1 clove Garlic
- 500g tomato passata
- 1 bunch Basil
- 100g grated Parmesan
Method
1. Sprinkle salt over each slice of aubergine and place in between two chopping boards. Place a heavy weight on top and leave for 2 hours. Wash and dry them thoroughly.2. Heat some olive oil in a frying pan and when smoking, fry the slices for 2-3 minutes on each side until lightly browned. Drain on kitchen paper.
3. Pour some olive oil into a saucepan. Fry the garlic until it begins to colour. Add the tomato passata. Simmer gently for 45 minutes, then season with salt and pepper and allow to cool completely.
4. Preheat the oven to 180C/gas 4.
5. Arrange the slices of aubergine in a serving dish, spreading each with some of the tomato sauce, topping with basil leaves and grated parmesan as you go. bake for 20 minutes and serve hot.
Comments & Ratings
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Latest Comment
View all comments (5)Very simple. Beautiful flavours and delicious hot or cold...I tried it both ways!
Being Sicilian, i can tell you that this dish (like revenge) is best served cold, preferably with some fresh, crusty, sesame coated bread.
It went in the oven - I think it was gas mark 4 for 20 mins :-)
I also caught the end of this dish being served. I know it came out the oven but not sure on what gas
I caught the end of this on this mornings repeat and intended to do it for lunch today
Is it a cold dish?
It looks as though the parmesan is melted. Does it go in the oven or under the grill?