Recipe Parmigiana
Parmigiana : a classic eggplant gratin from Sicilian and Neapolitan cuisine.
Ingredients for 8 people:
- 3 large eggplants
- 200g young Pecorino or Parmesan*
- 1 bottle of tomato purée*
- Extra-virgin olive oil*
- Riserva del Mare coarse salt*
- Riserva del Mare fine salt*
- Dried oregano*
- 10 fresh or frozen basil leaves
- 1 garlic clove
- 1 onion
- Pepper
- Optional: breadcrumbs*
* Products available at MO Tra Mozzarelle & Olive
- Wash and dry the eggplants, and remove the stems. Cut them into slices or rounds about 1 cm thick. Arrange them in layers in a dish, sprinkling Riserva del Mare coarse salt over each layer to draw out the moisture; let them sit for 30 minutes to an hour.
- Peel the garlic clove and cut it in half.
- Peel the onion and chop it finely.
- Pour a drizzle of extra-virgin olive oil (about 3–4 tablespoons) into the bottom of a saucepan, heat it up, then add the garlic and onion.
- Sauté for 1–2 minutes, then add the tomato purée, 1–2 pinches of dried oregano, and half of the basil leaves (torn into small pieces). Season with Riserva del Mare fine salt.
- Simmer covered over low heat for 30 minutes, then set aside.
- Rinse the eggplants with fresh water and dry them using paper towels or a clean cloth. In a large frying pan, add a generous drizzle of olive oil and heat it up; sauté the eggplant slices or rounds on both sides until golden brown, adding more olive oil if necessary. Then, let them drain on paper towels.
- Coarsely grate the Pecorino or Parmesan cheese.
- In an ovenproof dish, spread a little tomato sauce on the bottom, followed by a layer of eggplant, tomato sauce, grated Pecorino, another layer of eggplant, and so on, finishing with a layer of tomato sauce and grated Pecorino. At this stage, you can optionally sprinkle on 1–2 tablespoons of fine breadcrumbs.
- Bake in an oven preheated to 180°C (static heat) for 20–25 minutes.
- Serve garnished with the remaining basil. This dish can also be eaten cold.
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