Aubergines Parmigiana

Difficulty level 3

Serves 4

Introduction

'PAMMIGIANA DI MULINCIANI' Even though some people believe that the name 'Parmigiana' is related to the use of Parmesan Cheese in the recipe and therefore to Parma and Emilia Romagna region, the Sicilian origin of the recipe has been confirmed many times, up to the point that the 'Aubergines Parmigiana' has been indicated as 'Sicilian Traditional Product' among the Traditional Italian Food Products by the Minster of Agriculture.

The Aubergines Parmigiana is therefore a Traditional Sicilian dish made with pan fried aubergines (eggplant) and its name is apparently related to the 'parmiciana' , which in Sicilian dialect indicates the wooden laths that create a shutter and that would recall the typical layers of ingredients in the recipe.

Ingredients

5 aubergines (eggplant), approximately 1 Kg; half litre of tomato sauce; a small bunch of basil;150 gr of parmesan cheese (parmigiano reggiano); 400 gr of young cheese (primo sale); 1/2 onion; 1 clove of garlic; salt, pepper and extra virgin olive oil. You may also add hard-boiled eggs and cooked ham to enrich the recipe.

Preparation

Wash and cut the aubergines in slices (not too thin); place them in a colander and sprinkle some salt on each layer, in order to make them loose the exceeding water. Keep them like this for one hour.
In the meantime saute the onion and garlic with a bit of oil in a pan, and a couple of minutes later add the tomato sauce; cook the sauce for few minutes or until it becomes thicker. Add a bit of basil at the end.
Cut the cheese in slices and, if you would like to add eggs as well, boil, peel and cut them in slices.
Rinse and dry the aubergines accurately and pan fry them in abundant oil.
Put a bit of oil on the bottom of the oven dish and start creating the layers with aubergines, cheese, (eggs and ham if included), tomato sauce, abundant parmesan cheese and some leaves of basil; conclude the last layer with abundant parmesan cheese and few leaves of basil.
Put in the oven at 200 ° for approximately 20 minutes.

Wine pairings: Cerasuolo di Vittoria.