Instructions. Brown on both sides, remove and drain on kitchen paper. Whatever its origin, this dish, served cold as an antipasto, is now popular all over Italy. Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don’t over crowd the pan; you will probably have to cook them in batches). The final layer should be of tomato sauce, small pieces of fontina and a generous amount of Parmesan. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce. Continue with another layer of aubergine slices, arranging them in the opposite direction to the layer below, cover with fontina, tomato sauce and Parmesan. This is a typical Sicilian dish based on vegetables, above all on aubergines. If you continue to use this site we will assume that you are happy with it. The origins of the word caponata are unclear, although some say it is Catalan. You will need more oil from time to time. The vegetables are fried and then simmered in a sweet-and-sour sauce. (adsbygoogle = window.adsbygoogle || []).push({}); Being a chef in the 21st century is easier than you think. Bake in the preheated oven for 25-30 minutes. I’ve changed the classic recipe slightly. Fry the aubergine slices three or four times in some hot oil. All you need is a love of cooking, an understanding of spices,... We use cookies to ensure that we give you the best experience on our website. Delicious wheat pasta perfect for any italian inspired dinner. Visit our online menu or call for Pasta choices or Prices Add Chicken $10 Add 5 pc Meatballs $12 Add 5 pc Sausage $12 Add 12 pc Shrimp $20 It is originally from Sicily, but it is cooked all over Italy and can be an excellent vegetarian main course. I’ve never known whether this dish is called ‘parmigiana’ because it comes from Parma, or because it’s made with Parmesan cheese. Get them now! Blanche the onion and celery in lightly salted water for a few minutes, then drain. Cans, Cuoco - Imported Italian Eggplant Caponata, (4)- 7 oz. Leave the dish to sit for 15 minutes before cutting up to serve. Put two or three spoonfuls of tomato sauce in the bottom of a large ovenproof dish, then arrange a layer of the aubergine slices, placed as close together as possible. Now make your tomato sauce in the usual way, adding salt, pepper and the basil towards the end. Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don’t over crowd the … Frank and Sal 30 Month Aged Parmigiano Reggiano - Half Pound, igourmet Parmigiano Reggiano Cheese 24 Month Top Grade - 2 Pound Club Cut, igourmet Parmigiano Reggiano 24 Month Top Grade - 3 Pound Club Cut (3 pound), Parmigiano Reggiano Top Grade 2x1LB Wedges, Frank and Sal Parmigiano Reggiano 24 Month Excellent Top Grade - 1.25 Pound, Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.antonio-carluccio.com/la_parmigiana_di_melanzane/, Can YouTube Make You a Next-level Chef? Dust the slices on both sides with flour. Dust the slices on both sides with flour. (adsbygoogle = window.adsbygoogle || []).push({}); Being a chef in the 21st century is easier than you think. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Beat the eggs, season with salt, and dip the floured aubergine slices into this. Beat the eggs, season with salt, and dip the floured aubergine slices into this. Carluccio's House Favorite "As featured on DDD" Fresh Pappardelle Pasta with Cherry Tomatoes, Assorted Mushrooms, Eggplant and Italian Sausage topped with Homemade Melted Mozzarella. Season to taste with salt and pepper. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. If you continue to use this site we will assume that you are happy with it. All you need is a love of cooking, an understanding of spices,... We use cookies to ensure that we give you the best experience on our website. Prataioli al Burro, Aglio e Prezzemolo | Mushrooms with Butter, Garlic... 4 large aubergines weighing altogether 1.1 – 1.2kg (about 2 1/2 lb), 1 1/2 x 800g (1 3/4 lb) cans peeled plum tomatoes, chopped in the can. Fry the aubergine … Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan. 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