MELANZANE A LA PARMIGIANO-BRINJALS
Lockdown day #242🇿🇦 Melanzane a la Parmigiano 🇮🇹
Grilled brinjal slices layered in a pomodoro sauce topped with cheese sauce and sprinkled with dried breadcrumbs mixed with finely grated Parmesan. It makes a crisp topping on the rich sauce. Best served with warm crunchy ciabatta to mop the sauces up.
- 2 medium brinjals (can be peeled if preferred) cut into 1 cm slices
- 1 tin chopped Italian tomatoes
- 1 tin passata tomato sauce (it comes in glass bottle so I use the above tin to measure it)
- 2 fresh garlic cloves grated
- 1 tablespoon dried Italian herbs
- 1 tablespoon dark brown sugar (to cut the acidity in tomatoes)
- salt and pepper to taste
- oil for frying brinjals or to brush over them before grilling.
- 500 ml medium thickness white sauce
- 100 ml finely grated Parmesan (or any strong flavoured well matured cheese like Asiago etc)
- 100 ml dried breadcrumbs
Put the tomatoes, garlic and Italian herbs in a pot and simmer until thick and no watery liquid remains.
Fry or grill the brinjal slices until they are done. Start a layer of brinjal in bottom of a greased ovenproof dish. Spoon a little of the tomato sauce over. Pour a bit of white sauce over and repeat the brinjal layer. Spoon the remaining tomato sauce over and pour the last white sauce. Sprinkle the breadcrumbs mixed with grated Parmesan over the top.
Bake at 170°C for 30 minutes or until golden and crusty on top.
Recipe and photo: Elsabie Templeton
Should you prefer to make your own Napoltana sauce, here is a recipe to use.
- HOMEMADE NAPOLITANA SAUCE – serves 4
- 6 tablespoons olive oil
- 3 cloves garlic, chopped
- 500 g fresh ripe tomatoes, chopped, or tinned
- 1 teaspoon caster sugar
- salt and freshly ground pepper to taste
- 1 small red chilli, finely chopped, optional
- fresh basil leaves
In a pan heat olive oil, add garlic and when it starts getting golden, add the tomatoes and sugar. Sugar is important because it takes away the acidity of the tomatoes. Season with salt, pepper, and, if you like, the chilli. Lower the heat and let simmer for 30 minutes. That’s all.
To serve, pour over cooked spaghetti and sprinkle generously with Parmesan cheese.
The most delicious Melanzane a la Parmigiano.
Recipe and photo: Elsabie Templeton
