Aubergine parmigiana Calabrian-style. The recipe
Aubergine parmigiana Calabrian-style is a great classic of Italian cuisine, ideal for a Sunday lunch with the family. Delicious, succulent and full of flavour, this version includes boiled eggs and cooked ham.
Aubergine parmigiana Calabrian-style. Ingredients
- 1 kg of aubergines
- 100g of mozzarella
- 800ml of tomato puree
- 200g of cooked ham
- 1 tablespoon of Calabrian 'nduja
- 1 red onion from Tropea
- 2 hard-boiled eggs
- Fresh basil to taste
- Grated Parmesan cheese to taste
- Extra virgin olive oil to taste
How to make aubergine parmigiana Calabrian-style
To make this delicious Calabrian-style parmigiana, first of all prepare the aubergines: wash them under running water, remove the stalks and dry them with kitchen paper, then cut them into medium-thick slices.
Finely chop the Tropea red onion and fry it in a saucepan with a few tablespoons of oil, pour in the tomato puree and add a pinch of salt. Add water and a few basil leaves and simmer for 40 minutes.
Heat plenty of extra virgin olive oil in a large frying pan, fry the aubergine slices and once they are cooked, place them gently on absorbent paper.
To prepare the parmigiana dish, follow this procedure: spread a few spoonfuls of tomato sauce on the bottom of the dish, then add the fried aubergines, the mozzarella and cooked ham cut into cubes, the 'nduja from Calabria, the sliced hard-boiled eggs and finally plenty of grated cheese. We create several layers, repeating the process, until all the ingredients are used up.
Bake the Calabrian parmigiana in a preheated oven at 200° for at least 40 minutes, until the surface is golden and crispy. Serve warm, also good at room temperature.
