Parmigiana di Melanzane alla Siciliana

Name: Parmigiana di Melanzane alla Siciliana
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 1000 g aubergines; 250 ml Olive oil; 700 g passata; 2 cloves Garlic; 30 ml Extra virgin olive oil; 15 g Fresh basil; 150 g caciocavallo cheese; 50 g pecorino siciliano; 10 g Fine sea salt

A classic Sicilian baked dish of fried aubergine slices layered with rich tomato sauce, fresh basil, and savoury caciocavallo cheese.

🇮🇹Italy· Sicily

Prep: 35 min
Cook: 45 min
Total: 80 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

1000 g aubergines — sliced lengthways 8 mm thick
250 ml Olive oil — for frying
700 g passata — sieved tomatoes
2 cloves Garlic — peeled and crushed lightly
30 ml Extra virgin olive oil — for the sauce
15 g Fresh basil — fresh leaves
150 g caciocavallo cheese — thinly sliced or coarsely grated
50 g pecorino siciliano — finely grated
10 g Fine sea salt — for purging aubergines and seasoning

Equipment

•Baking dish
•Deep frying pan
•Slotted spoon
•Saucepan
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 36 g
carbs: 22 g
fibre: 9 g
protein: 16 g
calories: 480 kcal

Instructions

1
Sprinkle the aubergine slices with salt and drain in a colander for 30 minutes.
2
Pat the aubergine slices completely dry using kitchen paper to prevent oil splattering.
3
Heat the frying olive oil in a wide frying pan over medium-high heat.
4
Fry the aubergines in batches until golden brown on both sides, then drain on kitchen paper.
5
Warm the extra-virgin olive oil and crushed garlic in a saucepan over medium heat until fragrant.
6
Pour in the passata with a pinch of salt and simmer gently for 15 minutes.
7
Remove the garlic clove from the sauce and stir in half the torn basil leaves.
8
Spread a thin layer of tomato sauce across the base of a ceramic baking dish.
9
Arrange a layer of fried aubergine slices over the sauce.
10
Top with tomato sauce, sliced caciocavallo, grated pecorino, and fresh basil.
11
Repeat the layers, finishing with tomato sauce and a generous covering of cheese.
12
Bake at 190 degrees C for 30 minutes, then rest for 20 minutes before serving.

Chef's tips

Salting and thoroughly drying the aubergine slices prevents them from absorbing excessive oil during frying. Allow the dish to settle for at least 20 minutes before slicing so the layers hold together neatly.

Ingredient substitutions

caciocavallo cheese → semi-aged provolone or well-drained low-moisture mozzarella
Pecorino Siciliano → aged pecorino romano or Parmigiano Reggiano

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

Reheat gently in an oven at 170 degrees C for 15 minutes, or serve at room temperature.

Common mistakes to avoid

•Frying wet aubergine slices, which drops the oil temperature and makes them soggy.
•Cutting the aubergine slices too thin, causing them to tear and vanish into the sauce.
•Slicing the parmigiana immediately after baking while it is still too loose.

Serving suggestions

Serve warm or at room temperature with crusty Sicilian semolina bread.Pair with a fresh green salad dressed simply in olive oil and red wine vinegar.Cut into smaller squares to serve as part of a traditional antipasto spread.