Parmigiana
This is another great Italian classic. It is way more forgiving than carbonara when it comes to ingredients and method but, there are a few steps to take if you want to achieve an authentic taste.
The origin of this recipe is unclear. Like most Italian recipes there are slight variations between regions (mainly on the cheese to use). The top contenders that claim they’ve invented it are Sicily, Naples and Parma.
I am going to follow the original recipe as I want to show you how this would be prepared traditionally. I am also going to add a few variations in the Tips & cheats section to show you what alternatives you have. This really isn’t a light dish but I suggest you don’t overthink too much. Just forget about it and enjoy the whole package, including the fried aubergines which are amazing.
3 things to keep in mind when making Parmigiana:
I gave this away already but it’s worth repeating: Fry the aubergines!
Take your time to cook the passata. The more you slow cook it the tastier it will be.
Get rid of all the excess water before your tray goes in the oven. This applies both to the aubergines and mozzarella.
Fry the aubergines!
Ingredients:
1.5kg Aubergines
1.4l Passata
500g Mozzarella
150g Parmesan
1 onion
Olive oil (enough to sauté an onion)
Sunflower oil (to fry the aubergines)
A few leaves of basil
Salt & pepper
A handful of coarse salt
Cooking time & people
This makes a tray for 6 people
1h rest time + 30min to fry the aubergines + 40min in the oven
Step by step
Slice the aubergines lengthwise. The slices should be approximately 0.5cm thick
Layer the aubergines in a colander. Cover each layer with a sprinkle of coarse salt. Once you have finished the layers add a plate on top. The weight will press the aubergines and help get rid of the excess water. Keep them like this for 1h
Cut the mozzarella into small cubes and place in a colander. Add a plate on top, exactly like you did for the aubergines. This will help you get rid of the excess water
Time to take care of the passata. Add enough olive oil to cover the bottom of a non-stick pan and warm it up at medium heat . Finely chop the onion and add in a pan. Sauté at low heat for 5 minutes
Add the passata in your non-stick pan, season it with salt and let cook with the lid on for at least 45mins (low heat). Make sure you stir it often and taste again halfway as you might need to re-adjust the salt. Once the passata is cooked and you take it off the hob, add a few leaves of Basil.
Now it time to fry the aubergines. Add your sunflower oil in a separate non-stick pan and warm it up. There should be roughly a cm of olive oil in the pan.
Wash the aubergines and dry them. When the oil is hot fry them for a couple of minutes per side. Don’t add them in the pan unless the oil is really hot, or they’ll absorb the oil.
Once cooked, adjust them in on a tray with kitchen roll to absorb the excess oil
It’s finally time to assemble your parmigiana. Choose your baking tray and neatly organise all the ingredients you need around you. These should include: the fried aubergines, the cooked passata, the mozzarella and parmesan.
Put a spoonful of passata at the bottom of your tray and adjust a layer of aubergines on top. Scatter some diced mozzarella , add a ladle of passata and sprinkle a handful of parmesan (the pictures below will show you roughly the amounts). Once you’ve completed one layer, add another layer of aubergines and press it with your hands. This will help to compact the layers
Repeat the step above until the tray is full. Cover the last layer with generous amounts of passata, mozzarella & parmesan. Sprinkle with pepper
Bake in preheated oven at 200°C for 40min. Let it cool down for at least one hour before you eat it
Tips & cheats
Here’s what you can do if you don’t want to fry the aubergines:
a)You can grill the aubergines slices.
b)Cook the slices in the oven at 180°C with a generous drizzle of olive oil. Keep them in until they are golden.
You can mix courgettes with aubergines for a more varied parmigiana.
Parmigiana takes quite a long time to prepare but you if you stagger the preparation as follows:
a)Day 1 prepare the passata, Day 2 prepare the aubergines and mozzarella and assemble & bake
b)Day 1 prepare the passata and store in the fridge, Day 2 prepare and fry the aubergines. Store in an airtight container with kitchen roll (it will absorb the oil). Day 3 Chop and let the mozzarella rest. Assemble & bake
