Cold eggplant parmigiana alla messinnese: here's the Messina variant of one of the most loved summer recipes in Italy. I know, you are wondering how many parmigiane exist. Many. As many regions as there are, the provinces, Italian cities. As you know the paternity of parmigiana is disputed between Sicily and Campania. Between the two recipes there are some differences. That of Sicilian eggplant parmigiana you know it, because for a long time I have given you my family recipe. I'll give you that bell in a moment, have faith.
Cold eggplant parmigiana: ingredients and differences
We come to the cold eggplant parmigiana alla messinnese. Meanwhile, it's cold: in the sense that this parmigiana, once composed in layers, does not make any passage in the oven. The cold parmigiana it is composed directly in the dish: layers of fried eggplant without breading, tomato sauce, abundant grated Parmesan cheese DOP and lots of basil.
Among the ingredients do not appear, as you can see, neither scamorza or provola cheese nor boiled eggs. And then, to be optimistic, we can say that it is a delicious recipe but slightly lighter than the traditional one. Once prepared, must rest in the refrigerator overnight. In this way the ingredients blend and the flavors blend, they exalt themselves.
Is’ the parmigiana of the August summer, of when it is very hot and the idea of the oven on is inconceivable. But frying eggplant is in the DNA of Sicilians, and therefore this little effort can be made. I assure you that the taste is amazing: simple but intense, punctuated by a few high quality ingredients. Save the recipe and try it as an alternative to the classic parmigiana. Do not forget to have 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.
2 violet eggplants from Messina or the type you prefer
500 millilitres of tomato sauce
a clove of garlic or a piece of onion
extra virgin olive oil
olive oil or peanut oil for frying, to taste
Parmigiano Reggiano DOP, to taste
Salt, to taste
The cold eggplant parmigiana alla messinnese is very simple to prepare. First wash the eggplants, remove the ends and slice them to a thickness of half a centimeter or a little more. You can slice them both in the direction of length and width. As you prefer. Salt lightly and put them for a few minutes in a colander to remove some vegetation water. Like this, during frying, they will absorb less oil.
You can fry in olive oil or in peanut oil or high oleic sunflower oil. The important thing is that the temperature of the oil is between 160 and 170 degrees. Dab the eggplants well before frying. I recommend, fried eggplants must be golden, not too dark. Once chips, place them on absorbent paper.
For the tomato sauce, brown garlic or onion (as Favorites) in extra virgin olive oil. Add tomato sauce, Salt, fresh basil. If you love very sweet tomato sauces, you can add the tip of a teaspoon of sugar. Cook covered for 25 minutes or until the tomato sauce is thick and narrowed.
In a course dish distribute on the bottom a little' tomato sauce, then the eggplants fried harmoniously (to circle or to form a square or rectangle). Cover with tomato sauce, abundant grated Parmigiano Reggiano DOP and basil leaves. Continue with the layers until the ingredients are exhausted. This parmigiana does not have to be very high. Three or four layers is enough. Cover with plastic wrap for food and put in the refrigerator overnight. Before enjoying the cold eggplant parmigiana alla messinnese leave it for 10-15 minutes at room temperature. Bon appétit!