Aubergine parmigiana pie
the wine chosen for this dish is Smembar red, Sangiovese in purity. An elegant wine with hints of ripe berries, raspberry, as well as plum. Fresh to the palate, with a good minerality and sweet tannins typical of the area of Bertinoro.
- 1,5 kg of round aubergines
- 1,4 l of tomato sauce
- 500 gr of fior di latte (mozzarella)
- 150 gr of Parmigiano Reggiano
- 1/2 onion
- extra virgin olive oil
- some basil leaves
- fin salt
- sunflower oil
To prepare the aubergine parmigiana, start by washing and drying the eggplants. Then, with a knife, slice the aubergines for the width direction, obtaining 5 mm thick round slices. Arrange them in a colander, in layers, with salt between one layer and another, then leave them to stand for an hour, until they lose the water. Meanwhile cut the mozzarella into cubes, also placing them in a colander to make them lose water. In the meantime, take care of the sauce. In a large coking pan, pour a drizzle of extra virgin olive oil and add the chopped onion, stir often to keep it from burning and let it brown for a couple of minutes. Add the tomato sauce, salt, and let it cook for 15 minutes. When it’s ready, add the basil leaves.
Rinse the aubergines under the water and dry them well. In a large pan pour plenty of seed oil, then fry them on both sides and drain, removing excess oil with absorbent paper. Proceed with all the others. Take a baking dish and sprinkle it on the bottom with a little bit of sauce; put a first slice of aubergine, add some tomato sauce, grated Parmesan and some fior di latte cubes, and continue adding another slice of eggplant vertically, continuing with sauce, Parmesan and fior di latte. The end result must be many small aubergine pies.
Bake at 200 ° C for 30/35 minutes. Serve warm or cold.
We put it in small ceramic containers and garnished with a waffle of Parmesan cheese.