Parmigiana is a typical summer dish from Southern of Italy.
The classic Parmigiana is baked in oven and in some recipes it contains even more ingredients, such as boiled eggs and ham. Personally, I prefer this version because it is “lighter”. My mother taught me to make the cold Parmigiana and I find it delicious.
Ingredients for 2 people:
– 400g of tomato sauce*
– 1 red onion
– 1 Eggplant
– 2 eggs
– plentiful grated Parmigiano chees
– a bunch of basil
– a sprinkling of black pepper
– a pinch of salt
– Olive oil for the sauce
– Sunflower oil for frying
1) Make the tomato sauce.
Sauté in a pan onion cutted with olive oil and then add the tomatoes sauce. Cook them for at least 30 minutes by adding some water, black pepper, salt and basil.
2) Wash and slice thinly the eggplant. Rub each slice with some salt and set aside for half an hour (this is good to remove their bitterness).
3) Wash them again to remove the salt and pass each slice in flour and then in beaten eggs.
5) Fry the eggplant slices in heated sunflowers oil. When they are fried leave them to rest on a kitchen paper for a few minutes.
6) Spread some of the tomato sauce on the plate. Arrange an eggplant slice, cover with tomato sauce, plentiful grated parmigiano and basil. Repeat this process until you have used up all the ingredients ending with a layer of sauce, parmigiano and basil. The cold Parmigina will become like a small tower.
7) When the Parmigiana is cold, put it in the fridge and eat it after a few hours.
Tip: Be careful with the salt in the sauce, since the parmesan is a salty chees and you should use it a lot in this recipe. If you have guests, maybe you can arrange a layer of eggplant slices in a tray and let them take by themself the own slice of eggplant.
* When I’m abroad I buy the MUTTI tomato sauce [Polpa]: which is made exclusively of italian tomatoes.
In Dubai is possible to find it at the Carrefour Dubai, Mall of the Emirates.