Chef Guido's Classic dish: Melanzane alla Parmigiana

This is one of my absolute favourite dishes. It can be made in a large oven dish, or in individual portions. For presentation purposes, I prefer to make my 'Melanzane alla Parmigiana' in individual ceramic dishes as I think it looks better.

Melanzane alla Parmigiana  - Serves 6.
1 or 2 aubergines (eggplants), 1 large mozzarella, basil leaves, tomato 'passata', extra virgin olive oil, salt, pepper, parmigiano cheese.

Cut aubergines (eggplants) into very thin slices, add olive oil onto the slices (and sprinkle with salt)  Grill them on a hot grill pan or barbecue. Place grilled aubergines to one side. Make a simple tomato sauce with a little garlic, olive oil, 'passata' and basil. Thinly slice mozzarella.
Start layering aubergine, mozzarella, tomato sauce, parmigiano cheese, making as many layers as you like..... finishing off with tomato sauce and then parmigiano cheese on top. Bake in moderate oven (170 degrees C. or 340 degrees F.) until cheese is melted.  Serve hot.
Buon appetito!

Preparing one layer at a time

Ready to go in the oven

www.conviviorome.com

www.winetoursrome.com