I could not wait to make the eggplant parmigiana Sicilian. Also this dish can rely on a myriad of variations, not only each region has its own recipe of Parmesan (Campania in primis, because the authorship of this dish is disputed between Campania and Sicily), but probably every Italian family. I will present my family recipe of the Sicilian eggplant parmigiana, the one who prepared my grandmother, preparing my mother and that I've inherited. Our eggplant parmigiana is made with strictly fried eggplant, tomato sauce, Basil, boiled egg and provolone Nebrodi. And obviously Parmesan, although in Sicily's oldest tradition uses pecorino canestrato: You can also use a mix of parmesan and pecorino, If you like. The eggplant parmigiana Sicilian gives its best when it is done with a few hours in advance and the day after, If there is (hard) We are accustomed to use it for pasta. Compared to the traditional eggplant parmigiana this has only an ingredient in more (very widespread in Sicily), hard boiled eggs, You can also do not put, While sometimes I found in the Sicilian also cooked ham, I don't like at all in dishes that are then further cooked. La parmigiana is a versatile dish: You can serve it in mini portion as a Starter, in maxi portion as the second or main course, buffet, at a picnic or for a delicious first course. Okay always goes with everything, Believe me, He advancing and if you could use it on pasta (look at the picture and tell me if it does not you hungry!). Now take a look at all my Parmesan OF RECIPES, to the many RECIPES WITH EGGPLANT and to all my traditional SICILIAN RECIPES. Have a good day.
EGGPLANT PARMIGIANA (Sicilian recipe)Print This
- 3 large eggplants
- 750 ml of tomato puree
- 4 eggs
- 350 grams of provolone Nebrodi
- a few leaves of Basil
- grated parmigiano reggiano PDO, to taste
- Sicilian pecorino Dop canestrato, to taste (If you like)
- extra virgin olive oil, to taste
- peanut oil for frying, to taste
- Salt, to taste
- a pinch of sugar
To prepare the eggplant parmigiana Sicilian, wash, clean and slice the Eggplant into slices about half a centimetre thick; put them in a colander, Salt them and cover them by placing a weight on top. Leave them like this for at least 30 minutes, so you do lose some of the vegetation water.
FRY eggplant in hot peanut oil until they are golden brown. Set them aside on a piece of blotting paper. Pour the tomato sauce in a pan with a drizzle of extra virgin olive oil, Add Basil, Add salt and put a pinch of sugar (If you like a little’ spicy Chili also can be used) and cook for 10-15 minutes. Boil the eggs until they are firm and, Once cold, cut into slices; thinly slice provolone.
Preheat the oven at 180 degrees. Put a little bit of tomato sauce in the bottom of the Pan, make a first layer of fried eggplant on which to distribute a little cheese and boiled eggs. Sprinkle the surface of the eggplant parmesan with another little tomato sauce and sprinkle with a generous amount of grated Parmesan and / or Pecorino. Start over with another layer of Eggplant, eggs, provolone, tomato and parmesan and then make a third layer. Cover with the latest Eggplant, a generous amount of tomato sauce and sprinkle with Parmesan cheese. Bake the eggplant parmigiana for 25-30 minutes and then cool the parmigiana. The ideal is to serve the eggplant parmigiana at room temperature, When you will be firmer. Bon appétit!
THE PAIRING: with this dish full of flavors we chose to match a red wine from tannins, the San Lorenzo, Rosso Conero Doc Umani Ronchi Winery. Persistent and fruity aroma and flavor matched perfectly the complexity of eggplant parmesan, degreasing the mouth from oiliness of frying.