After spending one week in Naples and Amalfi Coast, I am grateful for my gluten intolerance for keeping me away from putting on weight. However I am so sad for not being able to eat a pizza Margarita in world famous Pizzeria Sorbillo, in the homeland of Pizza. Furthermore, I could not taste the “Parmigiana di Melanzane”because of the gluten issue despite the fact that the layers of eggplants with melted cheese were too tempting. That’s why the first thing I did right after I got back to home was cooking a modified version of this classic dish of Naples. I strongly recommend you to try this “very easy yet extremely delicious”recipe at home.
- 500 grams eggplant
- 100 gr mozzarella
- 100 gr Parmigiano-Reggiano ( parmesan cheese )
- 6 tomatoes (ripe)
- 1 clove of garlic
- 1 cup flour
- 1 egg
- Olive oil
- 1 coffee spoon sugar
Cut eggplants vertically into 1cm thick slices. Place the eggplant slices in a colander with a good sprinkle of salt in between the layers, put a plate on top of the eggplants then place a weight over the plate. Leave the aubergines on the sink for about 30 minutes so that the bitter juice of them would be drained. Then rinse and dry them with paper towel. In the classical recipe, the eggplants are deep fried after coating them with some flour and then beaten egg. However, as I am trying to avoid extra calories and I cannot consume gluten, I prefer to roast the eggplant slices in the oven by adding some olive oil.
Grate the tomatoes. Add 2-3 spoons of olive oil, sugar and crushed garlic into a saucepan, then add the grated tomatoes. Add the basil leaves and salt, cook it for 10 minutes. Strain the tomato sauce.
Grate the Parmigiano and chop the mozzarella into small pieces.
Now we are ready to make the melanzane alla parmigiana (similar to preparing a lasagna) First, spread a few tablespoons of tomato sauce on the bottom, arrange a layer of eggplants, add 2 -3 spoons of tomato sauce, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Make 3 layers in total with the same method. For the 4th layer, cover the eggplant slices only with tomato sauce and Parmigino.
Bake it in the preheated oven to 180°C for about 35 minutes, until golden brown on the top. Serve it warm.