Melanzane alla Parmigiana (Vegetarian)
I never went to Parma, but the first time I had Melanzane alla Parmigiana was in Italy, when we had a family holiday between Roma and Napoli. Ever since I’d bought beautiful aubergines at the market the other day, I promised Jules I would make the cheesy gratin. I kept postponing it, for I was too tired after work to give it the care and love it deserved. And it was just as well, because, when I baked it in the weekend, serene and happy, singing Via con me with Paolo Conte (who, incidentally, studied law at the University of Parma!), it was flavourful and indulgent, and absolutely delicious!
Ingredients (serves 2 to 3):
3 tablespoons extra virgin olive oil
2 sprigs fresh thyme
1 small fluffy sprig fresh rosemary
half a doen leaves fres basil
1/2 red onion
1 large garlic clove, minced
5 Whole Peeled Tomatoes, with about 1/3 cup of their juice
1/2 cup good red wine (like Montepulciano d’Abruzzo)
1 tablespoon caster sugar
2 large aubergines, rinsed
1/4 cup extra virgin olive oil
1 teaspoon dried basil
250 grams/8.8 ounces Macsarmone cheese
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
100 grams/3.5 ounces fresh Mozzarella
2 tablespoons Italian Seasoning Breadcrumbs
In a medium saucepan over medium-low heat, heat olive oil. Finely chop thyme, rosemary and basil leaves, and add fresh herbs to the oil. Allow to infuse, 1 minute. Peel and thinly slice red onion, and add to the saucepan. Cook, until softened, about 3 minutes. Then, stir in garlic, and cook, 1 minute more. Increase heat to medium-high, and add Whole Peeled Tomatoes, crushing them with the wooden spoon. Finally, stir in Montepulciano d’Abruzzo, and bring to the boil. Once boiling, reduce heat to medium, and simmer, 15 minutes, giving a stir every now and then. Before turning of the heat, stir in sugar until dissolved. Remove from the heat; set aside.
Heat a large grill pan over medium-high heat. Cut aubergines into slices, lengthwise. In a small bowl, combine olive oil and dried basil. Working in batches, brush aubergine slices with basil oil on both sides, and place them on the grill pan. Cook, about 2 to 3 minutes on each side, until grilled and softened, and transfer to a plate. Set aside.
Spoon Mascarpone into a medium bowl, and whisk energetically to soften. Grate in about 1/3 cup Parmesan and season with salt and black pepper. Give a good stir to combine.
Preheat oven to 210°C/410°F.
Grate about one cup Parmesan.
Lightly oil a baking dish with olive oil. Spoon about 4 tablespoons of the tomato sauce at the bottom of the dish. Arrange a layer of grilled aubergine slices. Then, scatter dollops of Mascarpone and Parmesan cream liberally on top. Sprinkle generously with 1/3 cup grated Parmesan. Top with a layer of tomato sauce. Repeat with another layer of aubergines, remaining Mascarpone and Parmesan cream, 1/3 cup Parmesan and the rest of the tomato sauce. Top with remaining grilled aubergine slices. Tear off chunks of Mozzarella and scatter liberally on top. Sprinkle with remaining grated Parmesan and Breadcrumbs, and place in the middle of the hot oven.
Bake, at 210°C/410°F, 25 minutes until beatifully golden brown on top.
Serve Melanzane alla Parmigiana hot, with a glass of earthy Montepulciano d’Abruzzo.
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haram by armand hammer review:
1. sir benni miles (9/10)
2. roaches don’t fly (9/10)
3. black sunlight w/ kayana (10/10)
4. indian summer (8/10)
5. aubergine w/ fielded (10/10)
6. god’s feet (7/10)
7. peppertree (7/10)
8. scaffolds (8/10)
9. falling out the sky w/ earl sweathshirt (10/10)
10. wishing bad w/ curly castro & amani (7/10)
11. chicharonnes w/ quelle chris (10/10)
12. squeegee (9/10)
13. robert moses (n/a - too short)
14. stonefruit (7/10)
a great project from armand hammer, billy woods is great, elucid always delivers and alchemist is always a win (sorry for no image, the album cover will get this flagged or something)
if you like: lojii, milo, mach-hommy, quelle chris, scallops hotel, hermit and the recluse,
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