Melanzane alla Parmigiana
There is something almost contrary about a dish like this, all that molten cheese and bubbling tomato sauce feels built for a wet Tuesday in November, and yet the ingredients themselves are pure late summer. That is the charm of it. Make it now while the
SERVES
4
PEOPLE
Ingredients
3 aubergines
Fine salt
3 garlic cloves
2 tbsp olive oil, plus extra for
greasing and frying
2 x 400g tins chopped tomatoes
125ml red wine
A pinch of sugar
½ tsp dried oregano
200g mozzarella balls
80g Parmesan
50g breadcrumbs
A handful of basil leaves, optional
Method
Slice the aubergines lengthways into slices about half a centimetre thick. Scatter with fine salt and leave them in a colander for half an hour to drain. This draws out some of the bitterness and means they take on less oil later.
While that is happening, crush the garlic. Warm the olive oil in a saucepan over a medium heat and fry the garlic gently for a minute or so, just until it smells wonderful, taking care not to let it colour. Tip in the tomatoes and wine, bring everything to a simmer.
Turn the heat down so the sauce is barely simmering. Stir in the sugar, the oregano and a little salt, and let it tick away gently for about 45 minutes,giving it the odd stir. If you have a stick blender, a quick blitz at the end will make it silky and help it stretch furthe.
Heat the oven to 180°C fan.
Rinse the salted aubergine slices under cold water and pat them dry. Then fry the slices in batches in a little oil over a high heat until golden on both sides, draining each batch on kitchen paper.
Slice the mozzarella thinly and grate the Parmesan, setting a little of theparmesan aside for the top.
Lightly grease a baking dish and spread a thin layer of the tomato sauce over the base. Add a layer of aubergine slices, packed in snugly, then a scattering of mozzarella, parmesan and seasoning. Keep layering in this way until the aubergine is used up, finishing with a final layer of sauce.
Toss the breadcrumbs with a little olive oil and the reserved parmesan, and sprinkle this over the top. Bake for about 30 minutes, until the top is bubbling and richly browned.
Let it settle for a few minutes before serving, or allow it to cool completely if you prefer it that way. Scatter over torn basil leaves, if using, just before it goes to the table. It reheats beautifully too, covered loosely with foil so the top doesn’t dry out.
