Aubergine Rolls Melanzane alla Parmigiana
I recently returned from a culinary trip to Sicily, where I discovered just how rich and flavorful Sicilian cuisine truly is. Over thousands of years, Sicily has been a crossroads of civilizations, shaped by a fascinating blend of Western and Arab influences, each leaving its mark on the island’s culinary traditions.
Sicilian cuisine is a beautiful reminder that the best food doesn't need to be complicated when the ingredients are extraordinary.
INGREDIENTS
Serves 4:
4 eggplants
1 1/2 lb ground veal
4 1/2 lbs tomatoes, peeled and seeded
2 onions, finely sliced
3 eggs
1/2 Parmigiano Reggiano, grated
bread without crust
1 cup 1/2 milk
1/2 cup white wine
basil, 10-15 leaves
3 cups Extra Virgin Olive
Fine salt, to taste
Pepper, to taste
DIRECTIONS:
Cut the eggplants into thin slices and soak in cold salted water for 30 min. Remove them from the water and dry well before frying them in hot oil. After frying, remove the excess oil using paper towels, then salt.
Soak a knob of bread in the milk, squeeze it, and mix it with the ground meat, eggs , and Parmigiano Reggiano. Season with salt and pepper. Mix well and shape it into balls. Place the balls in each eggplant and roll them up.
In a large saucepan, fry the onions, then add the tomatoes. Simmer for 10-15 minutes, add the basil, and lay the rolls in the mixture. Pour the wine and season with salt and pepper; bake for 20- 25 minutes at 375 F. Enjoy warm.
If you enjoyed this recipe, you’ll find many more delicious dishes in Diana’s new cookbook, Diana’s Italian Regional Recipes: Stories, Traditions, and Flavors of Italy. Discover the authentic flavors of Italy, one region at a time!
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