For the past two weeks, I've been surviving on Tesco's Tikka Marsala microwave dinners. There have been some delays in taking delivery of the London apartment. Making cooking a difficult option. So, I decided to spend the week in Rimini, learning to cook some traditional Italian meals with Francesca. Tonight we made la parmigiana di melanzane grigliate (Grilled eggplant parmigiana). A light version of the classic parmigiana recipe. Dad is brushing up on his vegetarian cooking skills before daughter arrives and turns his world upside down. In this recipe, we're using grilled eggplants–well dry pan grilled. We sliced up three melanzane (eggplant) and left them covered in salt for most of the day. That evening, we pan fried the without oil or breadcrumbs, or any other gluten-related stuff.
Splashed some olive oil onto the bottom of an oven dish and a layer of melanzane.
Cut up some cheese, we used mozzarella and scamorza.
First a layer of melanzane, scamorza, pomodori and pesto; then a layer of melanzane, mozzarella, pomodori and pesto; then a layer of melanzane, Grana Padano, pomodori, and pesto.
Bang the dish in the oven for 30 minutes at 180 and la parmigiana di melanzane grigliate!
Just add good company ... and wine!