Sunday
Melanzane alla parmigiana
Layers of golden aubergine, slow tomato sauce, torn mozzarella and parmesan — the dish that tastes like a Sunday in Naples.
Salt the aubergines first and don't skip the rest before serving — it sets into proper, scoopable layers.
Method
- 01
Lay the aubergine slices on a tray, salt generously on both sides and leave for 30 minutes to draw out the bitter water. Pat very dry with a clean tea towel.
- 02
Warm the 2 tbsp extra-virgin olive oil in a wide pan with the crushed garlic until just fragrant. Tip in the tomatoes, sugar and a pinch of salt and simmer gently for 25–30 minutes until thick and glossy. Discard the garlic, tear in the basil and taste for seasoning.
- 03
Meanwhile, heat 1cm of olive oil in a large frying pan over medium-high heat. Fry the aubergine slices in batches until deep golden on both sides, 2–3 minutes a side. Drain on kitchen paper.
- 04
Heat the oven to 180°C fan. Spoon a thin layer of sauce into a deep baking dish. Layer aubergine, then sauce, torn mozzarella, parmesan and a few basil leaves. Repeat for three layers, finishing with sauce and a generous dusting of parmesan.
- 05
Bake for 35–40 minutes until bubbling at the edges and bronzed on top. If it's pale, flash under the grill for 2 minutes.
- 06
Rest for at least 15 minutes before serving — this is non-negotiable. Scatter with fresh basil and serve with crusty bread and a sharp green salad.
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