Parmigiana di melanzane, also known as aubergine Parmigiana, is an Italian dish made from slices of aubergines, cheese and tomato.
An unwooded chenin blanc is fresh and fruity, pairing well with the veggies.
Recipe and styling by Dorah Sitole
Photograph by Vanessa Lewis
Parmigiana di melanzane (aubergine Parmigiana) recipe:
Parmigiana di melanzane (aubergine Parmigiana)
- 2 large aubergines
- coarse salt
- 125ml (½ cup) olive oil
- 30ml (2 tbsp) extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 x 410g tin chopped tomatoes
- 45ml (3 tbsp) tomato paste
- 5ml (1 tsp) sugar
- 60ml (¼ cup) fresh basil, shredded
- 400g mozzarella, thinly sliced
- 80ml ( cup) grated Parmesan
Cut the aubergine into 1cm slices, place on wire racks over oven trays, sprinkle with salt, and set aside for 30 minutes. Rinse under cold water and drain on paper towel.
Place the aubergine slices in a single layer on lightly greased oven trays. Brush with olive oil and grill on both sides until lightly browned. Drain on paper towel.
Heat the extra virgin olive oil in a pan over medium heat, add onion and garlic, and cook, stirring, until the onion is soft but not browned.
Add tomatoes, tomato paste and sugar, and simmer uncovered until the mixture thickens slightly, about 10 minutes. Stir in the basil.
Grease a shallow ovenproof dish. Pour half of the tomato mixture into the dish, top with half of the aubergine slices, then half of the mozzarella slices. Sprinkle with half of the Parmesan. Repeat with the remaining tomato mixture, aubergine slices, mozzarella slices and Parmesan. Bake, uncovered, in a moderately hot oven until the cheese has melted, about 40 minutes.
TRY THIS: Aubergine Parmigiana