Parmigiana di melanzane with smoked burrata
Anne Parkkinen / Olivo
4
30 minutes
30 minutes
Italian
Dinner or lunch
Parmigiana di melanzane is an Italian aubergine bake in which aubergine, tomato, cheese and basil are built up in layers. Anne's version uses Burrata Affumicata, which gives the classic dish a smoky note.
The key to success is avoiding excess liquid: the tomato sauce is reduced, the fried aubergines are drained thoroughly and the finished parmigiana is left to rest before slicing.
Ainekset
- Aubergine 1 kg
Pachino I.G.P tomato sauce │ 660g
Olio Vu DOP GORMET extra virgin olive oil
- Campisi sea salt
- Burrata Affumicata 250g
- Parmigiano Reggiano finely grated 80 g
- ½ yellow onion
- Fresh basil
Valmistusohje
1. Make the tomato sauce.
Finely chop the onion and soften it gently in olive oil. Add the tomato, a little salt and the basil. Let the sauce simmer slowly and reduce. It shouldn't be watery.
2. Prepare the aubergines.
Slice the aubergines lengthways about ½ cm thick. Fry the slices in oil and lay them out to drain so the excess oil runs off.
3. Prepare the smoked burrata.
Drain the Burrata Affumicata thoroughly and tear it into pieces.
4. Assemble the parmigiana.
Spread a thin layer of tomato sauce over the base of the dish. Layer up the aubergine, Burrata Affumicata, Parmigiano Reggiano and basil. Add tomato sauce sparingly between the layers.
5. Finish.
Top with tomato sauce and Parmigiano.
6. Bake.
Bake at 200 °C for about 30 minutes.
7. Leave to rest.
Let the parmigiana rest for 15–20 minutes before slicing, so the layers have time to settle.
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