Wednesday, 27 August 2008

How to make Melanzane Alla Parmigiana

During a Holiday in Lazio one of our guests asked for this famous Italian dish. It is quite a wholesome dish so can be served as unique course during Autumn and Winter time. It is originally from southern Italy. This recipe is now featured on our Cooking Holiday in Ravenna. If you have any queries, questions or comments regarding our Ravenna Cookery Courses, or indeed any questions regarding our other courses, please don't hesitate to get in contact with us. Our 2008 Brochure is also available online now if you'd like to order one.


4 Big Aubergines

2 litres of Passata (bottled tomato sauce)

1 litre of water- Frying Oil

1 Onion (fine chopped)



200g Mozzarella cheese (grated)

50g Parmigiano cheese

Some Flour to dust the Aubergines

Slice the aubergines, salt them and let them loose their water for 15 minutes
Dry the aubergines on a clothe
Dust them in flour and them fry in loads of seeds oil till they become golden both sides
Lay them down on some absorbent paper
In the meanwhile cook the tomato sauce: as fry your “soffritto” (onion, marjoram, basil), add the sauce, let it cook for about 20 minutes, till it is quite dense
On an oven pan make a layer of aubergines, cover with sauce (not too much or the parmigiana will be too liquidy), cover with mozzarella and parmigiano
Repeat and you should get 4 layers
Cook in the oven 180° for about 40 minutes
Let cool for about 5 minutes before serving
To ServeAccompany this plate with a full bodied red wine such as a Primitivo di Manduria or a Cannonau from Sardinia and some oven cooked bread to clean your taste after every delicious bite

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