Everybody loves a good parmigiana and we are not talking about the chicken parmigiana that you get at the local pub but the Italian recipe with eggplants. Traditionally it is a Sicilian recipe and funnily enough it has nothing to do with the city of Parma or Parmigiano cheese. However, customarily it is quite a heavy dish that involves a lengthy preparation and a lot of dedication and patience.
Now that summer has arrived finally!!! This a great fresh take on the traditional receipt so easy to make and will be loved by all, no oven cooking involved and great when the weather is hot. The steps can be prepared at different times and ensembled just before serving. I like to open a bottle of wine and whilst I am preparing the dish and having a chat with friends as it is such a quick and simple recipe. Hope you enjoy it!
Nina’s Summer Eggplant Parmigiana – Serves 4
– 3 Large round eggplants (try to pick them the same size and shape)
– 350g of fresh mozzarella
– One tin of diced tomato pieces ‘pezzetti di pomodoro‘. Alternatively, you can always chop up some fresh ripe tomatoes rather than tinned variety
– Extra virgin olive oil
– Fresh basil
– 1 Clove of garlic
Preparation – 15-20 minutes
Using a small fry pan, heat up a tablespoon of extra virgin olive oil and a crushed garlic clove. Add your tomato pieces, a pinch of salt and a pinch of oregano. Stir through and simmer for a few minutes until cooked. Put aside to cool.
While the tomatoes are cooling, cut the eggplants into slices approximately 1cm wide. Turn on your BBQ or simply fry the eggplants in a pan. Cook eggplant slices on both sides approx. 5-10mins.
Slice the mozzarella into 1cm discs, if it is possible make the discs the same diameter as the grilled eggplant slices.
Chop or rip up some fresh basil to add between the stacks and on top as a garnish.
Once everything has cooled you can start making your stacks. Tip: To make a perfect cylindrical stack try and cut eggplant slices all the same size.
Start with an eggplant slice, then add a mozzarella slice, add a bit of tomato and then basil. Repeat the process until you have at least 3-4 layers. Finish off with a bit of tomato on top and fresh basil.
Repeat until you have 4 individual stacks. Chill in the fridge until served.
As I mentioned previously you can cook the tomatoes and grill/pan fry the eggplants and chill them in the fridge. You can create the beautiful delicious dish later on by preparing the perfect stacks in just a few minutes before serving.