Aubergine Parmigiana (Parmigiana di melanzane)

Preparation

1. Put the aubergine slices in a colander, salt them and leave for about 1 hour to draw out the water; then pat them thoroughly dry.
2. For the sauce, sweat the onion and garlic in the olive oil over medium heat for 5 to 7 minutes until translucent, fry the tomato purée for 1 to 2 minutes, then add the canned tomatoes, oregano, thyme, rosemary, salt and pepper and simmer for 10 to 15 minutes.
3. Dip the aubergine slices in flour, shake off the excess and fry in plenty of hot olive oil for 2 to 3 minutes per side until golden brown; drain on kitchen paper.
4. Preheat the oven to 200 °C (conventional). Spread a little tomato sauce in a baking dish, then layer aubergines, mozzarella and a little Parmesan; repeat two or three times and finish with sauce and Parmesan.
5. Bake the parmigiana for about 30 minutes until the top is golden brown and the sauce is bubbling at the edges. Rest for 10 minutes, sprinkle with basil and serve warm.

Drink with it

• Red wine · excellent match

  Nero d'Avola or Chianti Classico

  Cherry fruit and firm acidity stand up to the tomato sauce, and medium tannins cope with the mozzarella and frying oil.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · good match

  Cerasuolo d'Abruzzo or Etna Rosato

  Fresh acidity cuts the cheese, and the red fruit picks up the tomato sauce.

• White wine · good match

  Vermentino or Fiano

  Herbal, slightly bitter notes suit basil and oregano, and the acidity carries the tomato.

• Pale lager · good match

  Italian lager or Pils

  Bubbles and light bitterness cut through the mozzarella and olive oil.

  Pils or Helles: What's the Difference? ↗