When in Rome, do as the Romans do. When in Spain….well, still do as the Romans do.
On a recent flying visit to Barcelona to check in with the rentals, my very own Mama made one of my favourite Italian dishes Melazane Parmigiana. It serves as a perfect alternative for those who love a pasta guage but regret the football-like tummy it brings.
Shopping List:
2 large Aubergines
2 packs of Mozzarella
3 Good sized handfuls of Parmesan
1 large onion, chopped
2 garlic cloves, finely chopped
800g canned peeled plum tomatoes, chopped in the can or roughly blitzed in a blender
1tbsp of tomato puree
10 fresh basil leaves, torn
Olive Oil
Fresh Salt & Pepper
Make it happen:
Slice the aubergines into 0.5 inch (1.25 cm) thick pieces
Lightly oil a griddle pan and place the aubergine slices on it, turning once, cook until they are slightly brown
next make the sauce:
Glug about 4tbsp of olive oil into the bottom of a heavy pan, heat and add the garlic and onions. Cook on a medium heat for about 10mins until the onions have softened.
Add the tomato puree and the tinned tomato's, stir and bring to the boil. Once boiling turn down the heat - add the sugar and seasoning. Simmer on a low heat for 15mins. Taste and adjust the seasoning if necessary, if the sauce is a little tart, add the balsamic vinegar.
take a large lasagne dish, and cover the bottom with a layer of the sauce. Place the aubergine slices in rows and then layer with sauce, continue until all the aubergines are used up and then cover completely with the remaining sauce.
Now for my favourite bit. Slice the mozzarella into similar sized slices as the aubergines and place over the top of the dish. Grate the Parmesan straight onto the mozzarella top and keep going until completely covered (the more the better at this stage!). Only fresh Parmesan will do for this one, (infact only fresh will do for anything as that pre grated stuff smells like baby sick.)
Cook in a hot oven - for 30 - 35 mins or until the cheese is browned and bubbling. Sprinkle the fresh basil over each portion.
This can be served immediately with a stack of garlic bread (or green salad for the more virtuous dieters) but is also delicious eaten cold the next day.
Delizioso!
