Aubergine pie – Parmigiana di melanzane

I have to admit for someone who is learning to cook, an aubergine pie might sound very ambitious….but that’s the beauty of this dish, it is fairly simple, it uses basic ingredients: sliced aubergines, flour, eggs, tomato sauce, cheese. In the south of Italy they sprinkle salt on the slices of aubergines, which is supposed to help drain the water naturally present in this vegetable… need to say that I totally skip this step, I don’t have the time, and at least with the aubergines we find here, I can’t tell the difference.

I have already shared step 1 of this dish: toss the aubergines in flour then dip it in whisked egg and cheese and fry it (Golden fried Aubergines).

Step 2 is to prepare a quick tomato sauce and to then layer the fried slices with sauce and cheese: delicious!! It’s great for guests: you can fry the slices ahead and assemble it just before eating, serving it with a mixed salad or roast potatoes/ chips.

I leave you to this traditional Italian dish, let me know if you like it. I want to try a “diet” version, so I’ll keep you informed if I do (well, if it comes out nice that is)

- 3 sliced and fried aubergines
- tomato sauce
- olive oil
- grated parmesan enough to sprinkle on the layers
- 1 fresh mozzarella sliced or grated mozzarella
- fresh basil
- salt

1) make a quick tomato sauce by heating some olive oil and adding a jar of tomato sauce, season and  let it cook for approx. 20 mins on low heat.
2) take a large frying pan and start layering: olive oil, tomato sauce, salt, aubergines, sprinkle of parmesan cheese

3) I like to cover the last layer with tomato sauce, mozzarella and basil
4) cover with a lid and let it simmer on low heat just until it is piping hot and the mozzarella is melted
5) slice it and serve with a green salad, chips or roast potatoes
Buon appetito!