Parmigiana divides the world in two: those who make it with bechamel and those who make it properly. In the Gargano we have never had any doubts. Fried aubergines, cooked San Marzano tomato sauce, fresh mozzarella, basil. That is it. Nothing else is needed.
Ingredients
Serves 6
- 3 large aubergines (about 1.2 kg)
- 800g San Marzano tinned tomatoes
- 400g fresh mozzarella, well drained
- 80g Grana Padano or Parmigiano Reggiano, grated
- 1 bunch of fresh basil
- 1 clove of garlic
- Sunflower oil for frying -- generous
- Extra virgin olive oil
- Coarse salt for drawing out moisture
- Salt to taste
Method
Prepare the aubergines
Slice the aubergines lengthways about 8mm thick. Place in a colander, salt generously and leave for at least 45 minutes to draw out the bitter liquid. Rinse and pat completely dry with kitchen paper -- they must be perfectly dry before frying.
Fry the aubergines
Heat plenty of sunflower oil in a large frying pan to 180 degrees. Fry the aubergine slices a few at a time -- do not overlap -- until golden on both sides. Drain on kitchen paper. Do not rush this stage: it takes time but it is essential.
Make the sauce
In a saucepan, heat a drizzle of olive oil with a clove of garlic. Add the San Marzano tomatoes, crushed by hand. Season with salt and cook over medium heat for 20-25 minutes until the sauce has thickened. Add a few fresh basil leaves at the end.
Layer the parmigiana
In a baking dish, spoon a ladle of sauce onto the base. Make a layer of fried aubergines. Cover with sauce, slices of well-drained fresh mozzarella and basil leaves. Repeat the layers until the ingredients are used up. Finish with sauce and generous grated Grana Padano.
Bake and rest
Bake at 180 degrees for 25-30 minutes until the surface is golden and the cheese is melted. Leave the parmigiana to rest for at least 30 minutes before serving -- even better if you let it cool completely and reheat it the next day. It is so much better.
My tips
- The mozzarella must be well drained -- place it between two clean cloths for at least 30 minutes before using, otherwise it releases too much water.
- The frying oil must be hot -- otherwise the aubergines absorb too much oil and become heavy.
- The resting time is essential -- next-day parmigiana is always better than freshly made.
- The tomatoes must be San Marzano or equivalent quality -- the sauce is the heart of this dish.
- Do not use bechamel -- in Southern Italy it has no place in this recipe.
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