Parmigiana as a dish is native to the Sicilian regions of Southern Italy.
Method
Preheat the oven to about 180°C, then cut the aubergines into 1.5cm thick slices, then sprinkle liberally with salt, lay them on one plate and weigh them down with each other. Leave the aubergines for about 30 minutes, then rinse the salt off and dry the slices. Heat the olive oil in a non-stick frying pan and fry the aubergine in batches until they are golden. Drain on the kitchen roll.
To assemble your Parmigiano; layer a slice of the aubergine, then mozzarella, a generous layer of Tarantella passata, some salt & pepper, basil and Parmesan in an ovenproof dish. Continue layering until all the ingredients are used up. Cover it up with foil and oven bake for one hour before serving
Duration
It takes about 40 mins to Prepare and about an hour to cook.
Ingredients for a serving of four or five people.
600g of Organic Passata
Salt and pepper for seasoning
Bunch of fresh basil
80g of Parmesan, grated
3 aubergines
2 table spoons of salt
2 table spoons of olive oil
400g of shredded mozzarella
