Parmigiana di Melanzane
Prep Time45 mins
Cook Time40 mins
Every region in Italy has their version of this popular dish. In the South, in Sicilia, for example they add sliced hardboiled eggs and use smoked Scamorza cheese. It is really delicious that way and makes a nice change. You can however opt to make it the traditional way, just tomato sauce, aubergines, mozzarella and Parmesan. I love mine with plenty of tomato sauce so I am quite generous with the sauce. I have included the hardboiled eggs* in the recipe below, which you can easily omit. Same with the cheese, use Mozzarella and not the Scamorza.
Start by preparing the tomato sauce. Heat some olive oil in a saucepan and saute the onions until translucent. Add the garlic, but do not let it brown. Add the red wine, the crushed tomatoes, the tomato paste, gf vegetable stock, sugar and bay leaf. Bring to a boil, turn the heat down and let it simmer for about twenty minutes. Add the freshly chopped basil and season with salt and pepper. Set aside.
Whilst the tomato sauce is cooking, prepare the aubergine slices. Re salting, please see note below. I prefer to cook the slices in the oven, to avoid frying. Lay the slices on a lined baking sheet and brush the tops with olive oil. Season with salt and pepper and place in a hot oven 180C and cook until they start to soften. Take out and set aside.
Slice the bufala mozzarella or the scamorza if using this cheese. Spoon some of the tomato sauce at the bottom of a baking dish. Place aubergine slices on top of the sauce, followed by mozzarella or scamorza, followed by some sliced eggs. Sprinkle the top with grated Parmesan. Repeat until you have used up all the ingredients, ending with the aubergine slices and topped with tomato sauce. Sprinkle more grated Parmesan on top.
Place in a preheated (180C) oven and bake for about half an hour. Leave it to cool slightly before cutting and serving.
Note - In the past, recipes called for aubergines to be sliced and salted before cooking to reduce their bitterness. As modern varieties are much less bitter, that is no longer necessary, unless you’re planning to fry them – aubergines soak up oil like a sponge and salting helps reduce that. (BBC Food)
Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️