Parmiggiano di Melanzane con Ricotta al forno
This beautiful looking dish does not disappoint. Aubergines presented carefully can be a very elegant dish.
I make an Aubergine Parmigiana at least once a month and when served it resembles a great big lump of splodge on a plate, you see it's comfort food and we all know that comfort food doesn't have to dress up see recipe here
As a starter Parmiggiano di Melanzane con Ricotta al forno has it all though, good looking, especially charming with a glass of Chianti and with taste to match...
Aubergines
Ricotta
Parmesan
Onion
Tin chopped toms
Herbs
Mozzarella
So prep your aubergines, I soak them cut into 10 mm rounds and put them into a bowl of salted water for about half an hour, then just rinse and dry on kitchen towel and then brush with oil and bake for about 40 mins at 180 turning once. The aubergines should be just lightly browned.
The tomato sauce is simple, just onions finely chopped and fried till clear, then add tinned toms a bit of seasoning and that's all. Simmer for twenty mins.
In a bowl mix a tub of Ricotta with an ounce of finely grated Parmesan and seasoning, tear up some Parsley and Basil leaves and mix.
On tin foil on a baking tray place rounds of aubergines then put a tablespoon of Ricotta mix, top with another round of aubergine, top with some tom sauce and then some Mozzarella. Put them into the oven at 180 for about twenty five mins, serve with salad and style.