Melanzane alla Parmigiana
Frantoio De Carlo, Tenuta Torre di Mossa
We love this dish served with crusty bread and a green salad and accompanied by a chilled glass of Vermentino. It seems perfect for those evenings when you begin eating outdoors as spring fades to summer.
2 medium aubergines
2 tbsp extra virgin olive oil
2 garlic cloves peeled and finely chopped
5 ripe tomatoes, skinned and chopped or 400g passata
300g mozzarella, sliced
50g grated parmesan
Which EVOO to use?
Aubergines adore Puglian olive oil with its luscious texture and buttery character and for this reason we chose Tenuta Torre di Mossa from Frantoio De Carlo for this dish. From a single parcel of land this monocultivar Coratina is extremely rich in antioxidants and features a broad selection of aromatic herbs plus ample peppery spice on the finish.
1. Slice the aubergines and lay out on a board covered with kitchen paper. Sprinkle with salt and then lay further paper on top and weigh down with a heavy chopping board. Leave for 30 minutes to allow the bitter juices to be drawn out. Preheat the over to 180C.
2. For the tomato sauce, you can use a tin or jar of passata if you’re stretched for time, otherwise you can just make a quick sauce by heating the oil and adding the garlic, once you begin to smell it, add the tomatoes and season with salt, pepper and oregano. Simmer for 15 minutes.
3. We prefer to roast rather than deep fry the aubergines; it uses less oil and seems to give better results for our palate. Once you have patted dry the slices of aubergine, lay them on baking sheets and brush with oil on both sides. Roast for around 20 minutes until they have taken a light colour.
4. Layer your ingredients in an oven dish: tomato sauce – aubergine – mozzarella. You will probably manage 2 or 3 layers. Sprinkle the top with parmesan.
5. Cover with tin foil for the first 15 minutes of cooking time then remove the foil and bake for a further 15 minutes until the top is golden.