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Member recipe

Nonna knows best

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Serves 4

My Neapolitan grandmother always told me that the origin of Parmigiana di melanzane (eggplant parmigiana) there was no doubt, came from Napoli.

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  • 1kg aubergines long
  • 1 bottle of tomato sauce
  • 1 small can of tomato pulp cut into small pieces
  • flour
  • basil leaves
  • extra virgin olive oil
  • 700 grams of mozzarella cheese
  • 30g grated parmesan cheese
  • 1 clove garlic
  • Salt ,pepper


    1. Wash and slice the eggplants horizontally along their length, not too thin. Place them in a colander with salt. Put on a weight and leave so the bitter juice drains ,for 1 hour.
    2. Meanwhile in a pan fry oil and garlic, pour the tomato sauce and pulp ,a pinch of salt and some basil leaves. Cook for 20 minutes.
    3. Rinse the eggplant and dry with paper towels. Roll in flour the eggplant on both sides and fry in plenty of oil for a couple of minutes. With paper towels wipe off the excess oil and set aside. Cut the mozzarella into slices and set aside.
    4. In baking pan, preferably square or rectangular, add a drizzle of olive oil. Pour in a layer of tomato sauce, place a row of eggplant to cover the whole base of the pan. Lay over the top a row of sliced mozzarella, a couple of handfuls of Parmesan and some basil leaves. A dash of salt and pepper. Now start over again with tomatoes, eggplant, then mozzarella and Parmesan cheese, basil, salt and pepper. Continue until the end of the ingredients .Cover with a handful of Parmesan cheese and then bake at 200 degrees for 20 minutes.

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