Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane".
Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe.
Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna
, Smoked Scamorza - Caseificio Voglia di Latte
, Parmigiano Reggiano DOP
, basil, Red garlic from Nubia
, Organic extra virgin olive oil - Adamo
, frying oil.
First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil).
Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil.
Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers.
Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.