Here we have a typical Italian dish that is fairly easy to prepare and tastes utterly divine. You will need:
1 clove of garlic
2 cans of tomato (puree or pulp, whatever you fancy)
plenty of Provolone and Parmesan cheese
some fresh basil
glass of red wine
As usual, when using Aubergine, slice them up, layer them in a colander with rock salt, and put something heavy on top. Leave them for at least half an hour, then rinse off the salt very well and pat dry.
Chop the onion and garlic. Brown in a pan and then add the red wine. Once the wine has reduced, add the tomato, lower the heat and leave to simmer. Don’t forget to add a teaspoon of sugar to the tomatoes, and some basil when it is almost done.
In the meantime, grill the aubergine slices until they are browning on the edges. you can also fry them, but grilling is easier and healthier!
Once the tomato sauce has reduced a little, and your aubergines are grilled, it is time to start putting it all together. You need a baking dish. Try not to use a very big one, as you will end up with less layers of aubergines.
Begin with a layer of tomato sauce spread evenly over the bottom of the dish, and cover with grilled aubergines. Next cover the aubergines with another layer of sauce. Now cover with a layer of Provolone cheese.
Proceed to build layers of aubergine, sauce and cheese. When you reach the final layer of cheese, grate the Parmesan over the sauce very generously.
Place the dish in the oven on a medium heat (around 150 degrees C) for approximately 45 minutes.
Parmiggiana, like Lasagna, is one of those dishes that tends to improve if it is allowed to sit for a couple of hours before cooking. This means that you can easily prepare it well in advance, and then just warm up the dish half an hour before serving.