Aubergines ‘Alla Parmigiana’

by Micaela Harrasser

This is a traditional and very much beloved italian dish that is not very well known abroad. So weird, because it’s super easy to make and so so delicious you’ll dream about it!

Interestingly, it reminds people of a lasagna because of the multiple layers of the same ingredient mix. It’s made up of only 3 main ingredients, so it is important that the quality (and flavor) of them is top.

For the mozzarella, I would recommend the shredded type (like Galbani, and they do the shredded version of the ‘mozzarella cucina’, which contains less milk than a standard mozzarella). This makes it perfect as topping for pizzas etc when you don’t want to water everything down with the mozzarella juices!.

The original version calls for frying your aubergine slices in oil for max flavor. For a healthier version, you have 2 options. The first one is to pre-cook the slices (oven or microwave), then use very little oil just to add a bit of flavor. The second is to omit the oil entirely and simply pre-cook (bake, grill..) the aubergines. To be completely honest with you, I had the ‘no oil’ version and to me something was missing. Perhaps its characteristic richness? So my solution is to use oil, and to have a slightly smaller slice 😉

The tomato sauce: this should be at the same level as a good tomato pasta sauce you would eat with some pasta, and that’s it. This is because tomato is the main ingredient, navigating through the layers and hugging the other ingredients. So never ever use tomato sauce straight from a can or bottle without flavoring it first. It would be a disaster D: so here I share with you my super simple tomato sauce 😊 hope you enjoy it as much as I do!

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