BRIDPORT-based Mercato Italiano, which supplies the very best and hard-to-find delicacies directly from Italy to foodies in the UK, has provided this week’s recipe of aubergine parmigiana.
Commenting on the recipe, they said: “Among the gastronomic disputes that affect our country, one of the most heated and difficult to resolve concerns the recipe of aubergine parmigiana. The origin of this extraordinary dish, in fact, is very doubtful: to contend it are Sicily, Naples and Parma.”
Serves 4
Ingredients
800g aubergine
250g mozzarella
750g tomato sauce
80g Parmigiano
Method
Cut the aubergines into slices and fry them in abundant hot oil.
Assemble the parmigiana: start with the tomato sauce, then make the first layer of aubergine that you will cover with the sliced mozzarella, the Parmigiano and then again with the tomato sauce.
Continue in this order until all the ingredients are used up.
Bake the pan and cook for 25 minutes at 180 degrees celsius.
Serve it hot with more parmigiano cheese on top.
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