Parmigiana di melanzane
Baked layers of fried aubergine, tomato, basil and cheese
Parmigiana di melanzane is layers of fried aubergine, tomato sauce, basil and cheese baked until bubbling, a dish claimed by both Sicily and Naples.
The story
Despite the name, parmigiana is not from Parma. Sicily and Campania both claim it, and one theory links the word to the Sicilian “parmiciana”, the slats of a window shutter that the overlapping aubergine slices resemble. The Sicilian version is made with fried aubergine and caciocavallo or pecorino, and it is even better the next day.
Ingredients
You will need
- Baking dish about 25 × 30 cm (10 × 12 in)
Method
1Salt the aubergine
Slice the aubergines lengthways 5 mm (¼ in) thick, salt lightly and leave in a colander for 30 minutes. Pat dry.
2Make the sauce
Soften the onion in the extra virgin olive oil for 8 minutes, add the passata and a few basil leaves and simmer for 20 minutes. Season.
3Fry the aubergine
Fry the slices in batches in hot olive oil until golden on both sides. Drain well on kitchen paper.
4Layer
Heat the oven to 180°C (350°F). Spread a little sauce in the dish, then a layer of aubergine, sauce, grated cheese, a few slices of cheese and basil. Repeat, finishing with sauce and grated cheese.
5Bake and rest
Bake for 35–40 minutes until bubbling and browned. Rest for at least 30 minutes before cutting: it should be warm, not hot.
Tips for success
- Thorough draining is the difference between rich and greasy.
Variations
- Palermo families sometimes add sliced hard-boiled egg and ham between the layers.
- For a lighter version, grill or roast the aubergine slices brushed with oil.
Making ahead and storing
Keeps for 3 days in the fridge. Many prefer it the next day, at room temperature.
What to drink
A Cerasuolo di Vittoria or a Nero d’Avola.
Parmigiana di melanzane: your questions
Is parmigiana from Parma?
No. It is from southern Italy, claimed by both Sicily and Campania. The name is not linked to Parma or, in the Sicilian version, necessarily to Parmesan.
Do I have to fry the aubergine?
Frying is traditional and gives the best texture, but grilled or roasted slices also work.
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