Melanzane di parmigiana alla siciliana

Ingredients

• 1 kg (2 lb)medium to large aubergines, sliced
• al gustosalt, for salting the aubergine
• as neededvegetable oil and/or olive oil, for frying
• 1 large cantomatoes, preferably San Marzano, passed through a food mill
• 2–3 clovesgarlic, lightly crushed and peeled
• a drizzleolive oil, for the sauce
• 1–2 leavesfresh basil, for the sauce
• al gustosalt, for the sauce
• 100 g (3½ oz)Parmigiano-Reggiano, grated
• al gustobasil leaves, for layering
• al gustoolive oil, for finishing

Instructions

1. 1

   Salt the aubergine

   Arrange the aubergine slices in a colander, salting each layer generously as you go. Set a plate over the slices and weigh it down with a tin or another heavy object; leave them to stand for at least 1 hour.

2. 2

   Simmer the sauce

   While the aubergine rests, combine the tomatoes, garlic, a few fresh basil leaves, salt and a drizzle of olive oil. Simmer for about 15 minutes, until the tomatoes have reduced to a fairly thick sauce, then remove and discard the garlic.

3. 3

   Fry the slices

   Pat the aubergine dry, then shallow-fry it in oil over a lively flame until golden brown on both sides. Transfer the slices to paper towels to drain off excess oil.

4. 4

   Start layering

   Spread a thin layer of tomato sauce over the bottom of a baking dish. Add a layer of aubergine slices, cover with another ladleful of sauce, then scatter over a generous amount of cheese and a few basil leaves.

5. 5

   Repeat the layers

   Continue layering the aubergine, sauce, cheese and basil until the slices are used, usually making 3–4 layers. Finish with sauce and a generous dusting of grated cheese.

6. 6

   Bake until golden

   Bake in a moderate oven at 180°C (350°F) for about 30 minutes, until heated through and lightly browned on top.

7. 7

   Rest before serving

   Leave the dish to rest for at least 10–15 minutes before serving. It can also be served at room temperature.

What is Sicilian-style eggplant Parmesan?

This is a Sicilian take on parmigiana di melanzane, a baked dish of aubergine, tomato and cheese found in southern Italian cooking. Here, the aubergine is fried before it is layered, giving the bake a soft, rich centre beneath its browned cheese topping.

A short-cooked tomato sauce keeps the layers focused on the aubergine rather than burying it. Basil adds a fresh, fragrant note between the savoury cheese and sweet-tart tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 14g protein, 39g carbs, 21g fat.

Most of the carbohydrates come from the tomatoes, while the aubergine contributes fibre and some carbohydrate. The frying oil and Parmigiano-Reggiano supply much of the fat; the cheese also provides most of the protein. Serve a moderate portion with salad or vegetables for a more balanced plate.

Choosing the ingredients

Aubergine: Medium to large aubergines are easy to slice into broad pieces for layering. Cut them evenly so they fry and soften at a similar rate.

Tomatoes: Passing canned tomatoes through a food mill makes a smooth sauce, while simmering concentrates their flavour. San Marzano tomatoes are suggested, but the method works with other good canned tomatoes.

Cheese and basil: Grated Parmigiano-Reggiano seasons each layer and browns on top. Use fresh basil leaves sparingly between layers so their aroma remains distinct.

Why salt and weigh the aubergine?

Salting the slices under a weight draws out liquid while they stand, and patting them dry afterwards helps prevent excess moisture from reaching the frying oil. Give them at least an hour, as directed, rather than rushing straight to the pan.

Dry the slices carefully with paper towels before frying. This also reduces spluttering when they meet the hot oil.

Frying and layering

Frying: Cook the slices in batches over a lively flame so they take on colour on both sides. Drain each batch on paper towels before assembling the dish.

Layering: Begin with a thin coating of sauce to cover the base, then alternate aubergine with sauce, cheese and basil. Keep the layers even and finish with sauce and a generous layer of grated cheese.

How to tell when it is ready

The sauce should be fairly thick before assembly, and the aubergine should be golden after frying. In the oven, look for a lightly browned top and a dish that is heated through after about 30 minutes at 180°C.

Rest the bake for at least 10–15 minutes before cutting. The layers settle during this time, making portions easier to serve; it is also good at room temperature.

Serving and timing

Serve it as a main with a crisp green salad or simply cooked vegetables to balance the rich fried aubergine and cheese. A piece of bread is useful for the tomato sauce.

The 120-minute total allows for the aubergine’s hour-long rest as well as frying, baking and resting the finished dish. Make the sauce during the aubergine’s standing time to use that hour productively.

Recipe notes & tips

• Slice the aubergines evenly so they cook at much the same rate.
• Use a plate and a stable weight that press the slices without crushing them.
• Let the tomato sauce reduce until fairly thick before building the layers.
• Fry the aubergine in batches to give each slice room to colour.
• Drain the fried slices well before adding them to the baking dish.
• Rest the finished bake for at least 10–15 minutes to help the layers settle.

Variations

• Smooth sauce: Pass the canned tomatoes through a food mill before simmering, as suggested in the recipe.
• More basil: Add a few extra fresh leaves between layers for a stronger herbal note.
• Olive oil frying: Use olive oil for frying if you prefer its flavour in the aubergine.
• Vegetable oil frying: Choose vegetable oil for a more neutral-tasting fry.
• Room-temperature serving: Let the baked dish cool and serve it at room temperature, as the method allows.

Common mistakes to avoid

• Skipping the salting: The slices will miss their standing time; salt them under a weight for at least an hour.
• Frying damp slices: Water can cause the oil to splutter; pat the aubergine dry first.
• Crowding the pan: The slices may not brown evenly; fry them in batches.
• Using thin sauce: Excess liquid can make the layers watery; simmer the tomatoes until fairly thick.
• Cutting too soon: The layers may slip apart; leave the bake to rest for at least 10–15 minutes.
• Overbaking: The top can become too dark; take the dish out when it is heated through and lightly browned.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in an oven until hot throughout, or serve them at room temperature; avoid leaving the dish out for an extended period.

Frequently asked questions