The Melanzane alla Parmigiana is an original recipe of Campania, but it is historically present throughout the South, and especially in Sicily, where it has been officially recognosed as “Traditional”.
The remarkable success of the dish is demonstrated by its current spread throughout the whole country. Like many other recipes from the south of Italy and as a result of massive emigration from those areas, the dish is now popular worldwide and is a traditional recipes in some areas of the United States, in Canada and in Australia.
aubergines (eggplants): 1 kg
tomatoes: 800 grams
grated parmesan cheese: 100 grams
mozzarella cheese: 200 grams
basil: few leaves
olive oil: 2 tablespoons
oil for frying
Wash the aubergines, and slice them in the longitudinal direction; sprinkle them with a pinch of salt and leave them “cry” on an inclined plane. Then rinse, dry and fry them for a short time in hot oil. Remove them from the oil with a perforated ladle and remove the excess oil with absorbent paper.
Clean the tomatoes, wash them well, cut them into little cubes and cook them in olive oil hot, adding basil, salt and pepper. Stir and cook them for 20 min.
Make a layer of aubergines on the bottom of a pan, add parmesan, mozzarella cheese and tomato sauce. Go on alternating the ingredients until exhaustion, building different layers. Finally bake and cook them for 40 min. 180 °.
You can serve them hot or cold .
Someone says it may be one of the best things one can taste on planet earth.