20 July 2023

BAKED AUBERGINE PARMIGIANA (MELANZANE ALLA PARMIGIANA)

This Italian recipe is perfect to enjoy alongside The Bear, which dropped on Disney Plus yesterday. Created by Riccardo Grande of La Cucina restaurant in Dublin, it's an Italian classic

"Everyone claims this dish as their own, and each region has their own version. The trick to this dish is in the sauce. A good tomato sauce takes time - it needs to cook for at least an hour," explains Grande

WHAT YOU NEED

1 red onion
3 tbsp olive oil
2 x 400g tins chopped tomato
1 tsp sugar
1 small basil bunch
Salt and pepper
1kg aubergines
330g plain flour
1 litre sunflower oil
350g mozzarella cheese
200g grated Parmesan cheese

WHAT YOU DO

Step 1. Peel and finely slice the red onion. In a saucepan, add two tablespoons of the olive oil and gently fry the onion on a medium heat until it becomes translucent. Add chopped tomatoes; add the sugar and a pinch of salt. Cover with a lid and cook the tomato sauce for a minimum of 20 minutes, but an hour or more would be ideal. Add chopped basil to the sauce and season with salt and pepper.
Step 2. Preheat your oven to 180C/gas mark 4.
Step 3. Was and dry the aubergines. Cut into thin 1/2cm slices lengthways and coat with flour.

Step 4. Place frying oil in a deep saucepan and wait a few minutes until the oil is hot. Remove excess flour from the aubergine slices and immerse in hot oil in small batches. Deep fry for 1-2 minutes on each side. Remove the slices and place them on a single layer of absorbing paper and let the oil drain (you can dab each slice individually if necessary.

Step 5. Slice mozzarella into rounds and place on absorbing paper to remove excess liquid - set aside. feta on the tartines, top with the tapenade mixture and serve with the dressed leaves.

Step 6. Oil the sides of four ramekins with the remaining olive oil and line the bottom and the sides of the ramekins with fried aubergine slices - the slices should overflow the side of the ramekins. Place a couple of tablespoons of the sauce in the bottom, add a slice of mozzarella and sprinkle with Parmesan cheese. Top with a slice of aubergine (cut slices in half to fit) and continue to layer the ingredients as above until the ramekin is filled.

Step 7. Fold sides of the bottom aubergine slices on top to seal. Place the ramekins on a tray in the preheated oven and cook for 20-25 minutes. Remove from oven and set aside. Serve warm.

TIP: This is best prepared one day in advance and reheated before serving.

Recipe by Riccardo Grande of La Cucina, photography by Brian Clarke, assisted by Harry Weir

Serves: 4|Difficulty: Moderate|

Time: More than an hour