Indulge in the flavours of Calabria and Sicily with Malèna Cucina & Bar's Eggplant Parmigiana, a Southern Italian classic created by Head Chef Domenico Fazzari.
Time: 2 hours Serves: 4
Ingredients
· 2 large eggplants, sliced
· Salt
· ¼ cup (60 ml) extra virgin olive oil
· ¼ cup (60 ml) vegetable oil
· 1 red onion, diced
· 3 garlic cloves, roughly chopped
· 2 tbsp tomato paste
· 1 x 400 g can crushed tomatoes
· ½ tsp dried oregano
· 6–8 basil leaves
· ½ tsp salt
· ½ tsp cracked black pepper
· 1 ½ cups (180 g) mozzarella, grated
· 1 cup (60 g) breadcrumbs
· 1 loaf of good-quality crusty bread, sliced
Method
1. Prepare the Eggplant
o Thinly slice the eggplants into rounds about ½ cm thick.
o Sprinkle generously with salt and rest on a clean tea towel for one hour.
2. Make the Napoli Sauce
o Heat four tablespoons of extra virgin olive oil in a medium-sized pot over high heat.
o Add the garlic to the pot and remove it once it turns deep yellow.
o Add the onions and sauté until soft.
o Stir in the crushed tomatoes and tomato paste, then bring to a boil.
o Reduce the heat and simmer for 30 minutes.
3. Prepare the Eggplant
o Pat the eggplant slices dry with a clean tea towel.
o Fry them in hot vegetable oil until golden.
4. Assemble the Parmigiana
o Spread two spoonfuls of Napoli sauce to cover the base in a small to medium-sized terracotta ramekin.
o Add a layer of fried eggplant slices.
o Top with Buffalo mozzarella and a couple of basil leaves.
o Add more Napoli sauce and sprinkle with Parmesan cheese.
5. Repeat the Process
o Repeat the layering process until all the ingredients are used.
6. Bake
o Cook in a preheated oven at 180°C for 20 minutes.
7. Serve
o Serve hot with slices of crusty bread.
Malena Cucina & Bar
151 Martin Street, Brighton
