Grandma Lilly’s Aubergine Parmigiana
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Ingredienti / Ingredients
- 4 large aubergines
- 1 tbsp oil
- 2 basil leaves
- 30 gr butter
- 500 gr tomato sauce
- 200 gr smoked scamorza cheese, thinly sliced
- 150 gr Salame Milano, thinly sliced
- 50 gr Parmesan, grated
- 1 tsp salt
Preparazione / Instructions
Wash the aubergines and slice them lengthways. Arrange them in a single layer and sprinkle with salt. Set aside for 1 hour, then dry and grill them.
Put the tomato sauce in a pan then add a tbsp oil and two basil leaves. Heat and set aside.
In a baking dish spread the tomato sauce, top with a layer of grilled aubergines, a layer of smoked scamorza cheese and a layer of salami. Sprinkle a tbsp Parmesan then repeat the layering.
End with the remaining aubergines and Parmesan then add the butter. Preheat the oven and bake at 190°C for around 20 minutes.
Rest for 10 minutes before serving.
God save Parmigiana and Vermentino!
Wine Princess suggests
With a recipe so full of energy and colour, Wine Princess suggests to combine a simple yet amazingly fragrant and aromatic wine: Fior di Luna. from the Cantina Lunae of Ortonovo (La Spezia), Liguria. A white DOC wine made from Vermentino, Albarola and Greco vines.
Who should drink it: those who love flower and fruit flavours and wines low in alcohol – just 12,5%.
When to drink it: in the Summer, served at a temperature between 8 and 10° along with vegetables and the aubergines parmigiana, for a delightful experience.
A wonderful opportunity: combine with other grilled vegetables at the next barbecue with your friends!
God save the wine!