PARMIGIANA | AUBERGINE | COURGETTE | A REAL TASTE OF ITALY

⬇️ Check Recipe below ⬇️


This is the Parmigiana episode from our Moussaka and Parmigiana mini-series.


This series presents two dishes from across the Mediterranean that share similar cooking methods and the same main ingredient “Aubergine” but presented and served in a different and intriguing way.


There are many debates about where the parmigiana comes from. This is the version I grew up with, the one my grandmother always prepared for me and the one I love the most.
You will also find a lighter different version made with courgettes, and pecorino cheese.


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Sara and Stefano.


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00:00 Introduction
01:02 Preparing The Aubergines
01:20 Making The Tomato Sauce For Parmigiana
01:55 Coating The Aubergines
02:20 Frying The Aubergines
03:08 Preparing The Sauce For Courgette Parmigiana
03:24 Cutting And Grilling The Courgettes
04:56 Building The Dishes


How to make Aubergine Parmigiana at home, full recipe below: 10 servings


Aubergine Parmigiana
Tomato Sauce
4 Cans - 1600g San marzano Tomato Pulp
½ Red Onion Cut in Cubes
75 g Extra Virgin Olive Oil
Salt and Black Pepper to the taste


At this stage I suggest not to season it too much, it is always better to add it after if needed.
Cook it for 40 minutes at low heat.
When it is done, leave it aside to build for the parmigiana later on.
Ingredients

7 Aubergines
10 Whole Eggs
50 ml Milk
Plain Flour (to coat the Aubergine)
6 Whole Mozzarella of 125g
100g Grated Parmesan Cheese
3 Bunches of Basil
2 L Sunflower Oil
Salt, Black Pepper


Bake everything at 200 C for 45 minutes, until it toast nicely on the top with some black marks.
Leave it to rest for 20 minutes before serving it to really appreciate the layers.
Enjoy it with some nice crunchy bread.


How to make Courgette Parmigiana at home, full recipe below: 10 servings
Courgette Parmigiana
Chunky Tomato Sauce
250g British San marzano Tomato
250g Sun Gold Cherry Tomato
250g Cherry Tomatoes
400g Dried Tomatoes in Oil
75g Small Capers
2 Chopped Cloves of Garlic
75 g Extra Virgin Olive Oil
Salt and Black Pepper to the taste




Courgette Parmigiana Ingredients
7 Big Courgettes
6 Whole Mozzarella of 125g
100g Grated Pecorino Cheese
Dry Oregano
Extra Virgin Olive Oil
Salt, Black Pepper


Bake everything at 200 C for 55 minutes, until it toast nicely on the top with some black marks.
This courgettes parmigiana compared to the aubergine one has more humidity because the courgette has more water content, so you may want to dry it a little more in the oven.
Leave it to rest for 20 minutes before serving it to really appreciate the layers.
Enjoy it with some nice crunchy bread.


Hope you enjoy this dish and look forward to hearing from you soon.


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