Parmigiana Pugliese…

Last night’s supper was a new version of an old classic – melanzane parmigiana – my wife’s favourite. Like so many popular Italian dishes there seem to be a hundred different versions. I read about this a while ago in a book on Italy but the other day saw a recipe in a Jamie Oliver magazine I was browsing through. Had to give it a go. The key difference here is the treatment of the aubergine slices and the addition of mortadella sausage. It produces a wonderfully unctious and filling sauce.

Ingredients for 6

olive oil / 4 garlic cloves peeled and finely sliced / bunch of basil, leaves picked and stems finely chopped / 2 medium aubergines / 2 x 400gm chopped tin tomatoes / 150 gm mozzarella torn into pieces / 8 slices of mortadella  a bowl of flour / 3 eggs beaten / handful of breadcrumbs

Oven set to 180c. Lightly fry the garlic and basil stalks in olive oil in a pan until lightly golden. Add the chopped toms, a little salt and black pepper and a dash of tom sauce or puree. Bring to boil and simmer for 20 minutes until thick.

Slice the aubergine into 5mm rounds. Heat more olive oil in a large frying pan over a medium heat. Dip each aubergine slice first into the flour then into the beaten egg. Pop straight into the frying pan. Cook in batches – be patient! Each slice will take around a minute per side to brown up. Set to one side on kitchen paper.

In a deep ovenproof dish layer up your parmigiana.A layer of sauce, a few basil leaves and then a layer of aubergine. Top with 4 slices of the mortadella. Then more tomato sauce. Pop in half of the mozzarella and more basil leaves. Then another layer of mortadella. Then more sauce over this and another layer of aubergine. Finish with the remaining tomato sauce. Cover the dish with foil and pop in the oven for half an hour.

Remove fron the oven – remove the foil – add the remaining mozzarella and scatter over the breadcrumbs and a grating or two of parmesan.  Drizzle over some olive oil and pop back in the oven for 20 – 30 minutes til golden and bubbling.

I served it with lamb meatballs – though it is a meal in itself. And i also fancied some white asparagus in lemon juice and oil so we had that too! Greedy, eh?!

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One thought on “Parmigiana Pugliese…

  1. Pingback: Classic recipes from Sicily: my mum’s awesome Parmigiana. An aubergine “lasagna” with no pasta. | Chocolate Spoon & The Camera

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