Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Aubergine Parmigiana: A Taste of Sicilian Summer
Dive into aubergine parmigiana – a summery classic from Sicily brimming with genuine flavours and rich history.
🛒 Ingredients
- ✓ 5 aubergines
- ✓ 300 ml tomato sauce
- ✓ 1 small bunch of basil
- ✓ 3 tablespoons extra virgin olive oil
- ✓ 1 onion
- ✓ 100 g aged Sicilian pecorino, grated
- ✓ vegetable oil for frying
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Aubergine parmigiana captures the very soul of a Sicilian summer, a beloved dish that honours the island's abundant flavours and timeless traditions. Originating from Sicily and spreading throughout southern Italy, it’s become a cherished favourite for family Sunday lunches. The aubergines take centre stage, offering a sumptuous taste and irresistibly silky texture, while the grated Sicilian pecorino cheese adds a distinctive authentic touch. Ideal for warm days, this dish is a culinary journey that brings to life the generosity and warmth of Sicilian soil.
👨🍳 Preparation
- 1
Thinly slice the onion and gently soften it in a pan with the extra virgin olive oil.
- 2
Add the tomato sauce, a few basil leaves, salt, and freshly ground black pepper. Let it simmer gently for 15 minutes, stirring occasionally.
- 3
Wash and peel the aubergines, then slice them into not-too-thin rounds. Sprinkle with salt and leave them to drain in a colander for a couple of hours to draw out excess moisture.
- 4
Rinse and pat the aubergine slices dry, then fry them in plenty of vegetable oil until golden. Lay them out on kitchen paper to absorb any excess oil.
- 5
Start by spreading a layer of the tomato sauce on the base of a baking dish, then alternate layers of aubergines, sauce, grated pecorino, and torn basil leaves.
- 6
Finish with a final layer of sauce and plenty of grated pecorino. Bake in a preheated oven at 180°C for about 20 minutes until the top is beautifully golden.
💡 Tips and Variations
For a lovely twist, try adding slices of boiled eggs and fresh cheese like primo sale or fiordilatte. In some parts of Sicily, the dish is topped with beaten eggs and pecorino before baking for extra richness.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the cooked dish for up to a month.
- • Reheat gently in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair this aubergine parmigiana with a glass of Menfi Nero d'Avola – a Sicilian wine that perfectly complements the dish’s hearty, robust flavours.
Why not bring a little Sicilian sunshine into your kitchen with this aubergine parmigiana? It’s a dish full of warmth and tradition, perfect for sharing over a lazy weekend meal with family and friends. Give it a go, and let those vibrant flavours brighten up your table and your day!
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