Sophie Grigson's Devilled Parmigiana di Melanzane
This recipe for Devilled Parmigiana di Melanzane makes for a wonderful dish to serve at a dinner party. Taken from Series Two of Sophie Grigson: Slice of Italy, expect no leftovers!
Ingredients
For the Sauce
Method
Step 1
Rip the mozzarella balls into small pieces, pile into a sieve and leave to drain while you make the sauce.
Step 2
To make the sauce, put the olive oil, onion, garlic and chillis into a large saucepan and cook over a gentle heat, stirring occasionally until the onion is golden and tender. Don’t rush it – we’re looking at a good ten minutes or more.
Step 3
Add the paprika and stir for a few seconds, then tip in the passata. Add the basil leaves and season with salt and pepper.
Step 4
Bring up to the boil, then turn the heat down again to let it simmer very quietly for about 20 minutes. Stir occasionally to prevent catching on the bottom of the pan. Taste and add more salt or pepper if needed. If it is a little too sharp add a pinch or two of sugar to soften the acidity.
Step 5
The aubergine can either be griddled or cooked in the oven, whichever makes life easier for you. Either way, begin by slicing it lengthways, into long ovals around 3-4 millimetres thick. Brush generously with olive oil on both sides.
To Griddle:
Heat up your griddle pan over a high heat. Lay slices of aubergine on in a single layer. Turn when the underneath is marked with dark char-lines and cook the other side in the same way.
To Roast:
Pre-heat the oven to 200C/180Fan/Gas 6. Lay the aubergine slices on baking trays without overlapping and roast for 15 minutes. Turn over and return to the oven for a further 10 minutes or so until very tender and floppy.
Step 6
Season the cooked aubergine with a little salt.
Step 7
Now for the assembly job. Brush the insides of a large oven-proof dish with olive oil. Spread a very thin layer of tomato sauce over the base, then cover with a third of the aubergine slices.
Step 8
Smear roughly a quarter of the remaining sauce over them. Scatter a third of the mozzarella over the top, then sprinkle with Parmesan. Rip up half of the basil leaves and scatter them across the aubergine too.
Step 9
Repeat the layers, then add a final layer of aubergine. Smear with the last of the sauce, sprinkle with the last of the mozzarella, and dredge with the last of the Parmesan.
Step 10
Drizzle a couple of tablespoons of olive oil over the top then slide into the oven. Bake for 30-40 minutes. Take out of the oven and let it rest for at least 20 minutes before serving.
