How to make aubergine parmigiana – recipe | Felicity Cloake's masterclass

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Felicity Cloake

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The definitive step-by-step guide to making the moreishly molten Italian aubergine dish that’s good as a starter, main course or side

Melanzane alla parmigiana is one of those deliciously warming dishes that, molten from the oven, can feel more suited to a British winter than a Neapolitan August, despite the distinctly summery ingredients list. Left to cool slightly, or completely, it makes a delicious vegetarian main, starter, side or antipasto; in Italy, it’s even a popular sandwich filling at the beach.

Prep 10 min
Salt 30 min
Cook 1 hr 30 min
Serves 4-6 as a main course or starter

1½kg aubergines
Fine salt
3 garlic cloves
2 tbsp olive oil
, plus extra to grease and fry
2 x 400g tins good tomatoes, chopped or whole
150ml red wine
1 pinch sugar
½ tsp dried oregano
200g mozzarella
(see step 7)
125g parmesan (see step 7)
50g breadcrumbs
1 handful basil leaves
(optional)

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