Neapolitan-style aubergine parmigiana

Duration: 1 h

Difficulty: Medium

Origin: Campania

Eggplant parmigiana is a great classic of Neapolitan cuisine. There are different versions each for each region or area of Southern Italy, but the Neapolitan version is perhaps the most famous. In this version, in addition to the aubergine, the cheese to match also plays important roles, in this case a smoked provola or fior di latte (not buffalo mozzarella) and the ever-present basil. In this recipe I made small single portions, but tradition requires them to be placed inside a large pan and divided into rectangular portions (a bit like lasagna).

 Wine Pairing: Lacryma Christi Rosso Vesuvio DOC

Ingredients

For 4 people:

• 2 large Aubergines
• 500 ml of tomato sauce
• 1 smoked provola 500 gr
• 1 onion
• 1 bunch of basil
• Grated Parmigiano Reggiano to taste
• Fry oil
• Extra virgin olive oil
• salt

How to Proceed

Take the aubergines, wash them well and then cut them into slices about half a centimeter thick. I cut them in order to obtain round slices more suitable for single-portion dishes, however if you prepare a classic aubergine parmigiana, it is necessary to cut the aubergines along their entire length.

Take a pan, add plenty of oil for frying and bring it to a high temperature. Fry the aubergine slices until they brown well. They should darken slightly. Don’t turn them too much otherwise they could break and soak up too much oil.

Once golden brown, remove them from the frying oil, drain them well and leave them to dry and cool on a sheet of absorbent paper. Don’t make the mistake of overlapping or covering them, otherwise the steam will tend to soak them too much.

If you haven’t already prepared a tomato sauce, now is the time to do it. Take a saucepan, add a drizzle of extra virgin olive oil, the finely chopped onion and fry it for about 4-5 minutes. Then add the tomato puree and a few basil leaves. Simmer the sauce for at least 30 minutes.

Take the smoked provola and cut it into slices. Try to obtain thin slices (they will melt well in the oven) of a size that can be combined with the aubergine slices.

Take a flat baking tray, cover it with baking paper. If you are preparing the classic version, you don’t do it, but gradually fill the entire area of the pan in layers.

Place four slices of aubergine on the baking paper which will be the basis of the single portions. Choose the largest slices as the base and then gradually smaller ones at the top. Then cover them with a little tomato sauce (it must be well-bodied).

Add a grating of Parmigiano Reggiano.

And then cover with slices of smoked provola.

Complete the second layer in the same way, this time adding a few basil leaves if possible.

And finally do the third layer for the aubergine parmigiana in the same way. Cover everything with a little tomato and a very generous sprinkling of grated parmesan.

Heat the oven to 180°C and place the tray in the oven and cook the parmigiana for 10-15 minutes.

Serve the parmigiane aubergine piping hot, garnishing the portions with a few fresh basil leaves.