It would be possible to write an essay about Aubergine (or eggplant) Parmigiana – firstly relating to the region of its origin – which is hotly contested between Emilia Romagna, Campania, Sicilia and Calabria – and secondly regarding the real origins of its name.
Contrary to what many Italians believe, the name “Parmigiana” is derived from “Parmiciana” the horizontal slats used to make a Persian blind as this is what the slices of aubergine resemble when they are layered in the parmesan cheese.
Ingredients for a perfect Parmigiana (6 people):
- 1.5 kg of aubergine
- 2 x 700 g bottles of tomato puree
- 300 grams of mozzarella
- a sprig of basil
- ½ onion
- extra virgin olive oil and salt
- coarse salt
Wash and slice the aubergine into slices about 1cm thick cutting along its length. Layer the slices in a basin (or colander) large enough to hold them all and sprinkle each layer with salt. Leave them for at least 1 hour to let the juice drain off. Then take them from the basin, wash them under running water and dry them. Prepare the sauce by frying the chopped onion in 4 spoonfuls of oil for a few minutes, add the tomato puree and bring to the boil. Add the salt and basil and then turn off the heat.
Heat some oil in a pan and gently fry the aubergine slices, then drain and place them on a paper towel. Grease a baking dish, lightly cover the bottom of the dish with some of the sauce and then add the first layer of eggplants (don’t let them overlap). Pour a little of the sauce over the aubergine slices making sure to spread it uniformly. Then add a layer of mozzarella (leave a little space between each slice). Add a second layer of aubergine – this time placing the slices in the opposite direction – and continue in this manner until you’ve used up all of the ingredients.
Put the Parmigiana in the oven at 200° for 40 minutes and leave it to cool before serving. Slice it into portions. Try it together with a Negroamaro Zinfandel I.G.T Puglia from Canti.