I was sitting at my computer last week watching the clouds move across with hints of blue tucked in and wondering which way the weather would go. No such problem this week, as we’ve had glorious sunshine every day. Just what the doctor ordered for our courgettes, which had been battered by the previous heavy rain and vicious winds. I had regretted our decision not to put any courgettes into the tunnel, as they were looking yellow, battered and generally worse for wear. Hopefully this good weather is just what the doctor ordered and they’ll pick up and start producing.
Gardening is a funny thing, so much time spent waiting and then, when everything kicks off, we’re wondering what to do with it all.
Summer Parmigiana is a recipe that will help solve that problem, as it takes quite a lot of tomatoes, courgettes and aubergines to make one dish. This is summer comfort food, which is enjoyed all over Italy and in the many Italian communities around the world.
Funnily enough – or what I had always assumed, the name Parmigiana doesn’t have anything to do with Parmesan cheese, nor does it come from Parma. The word actually relates to the Sicilian word ‘parmiciana’, which describes the wooden slats of window shutters. This is similar to the overlapping layers of vegetables that make up this dish.
It is a real crowd-pleaser and a great recipe for entertaining, as not only can it be prepared ahead, set aside ready to bake in a pre-heated oven, it also benefits from resting after coming out of the oven before serving. Molten Parmigiana are not only hazardous to put in our mouths, they are also difficult to serve. Allowing the dish to relax for at least 10-15 minutes makes it much easier to cut and portion.
The tomato sauce could be from a jar or something you make yourself. The important thing is to not drown the parmigiana in tomato sauce, a scanty spread of sauce between the layers is what’s required. Too much sauce makes a sloppy parmigiana, which makes it difficult to manoeuvre from dish to plate. I always make plenty of sauce as a) I have a fear of running short and b) it’s multipurpose and can be used for many other dishes, just store it covered in the fridge or freeze for another time. The mozzarella can be fresh – just drain it properly otherwise it will be too wet, or it can be the pre-shredded mozzarella bought in packs in the supermarket. My preference is for fresh, as it has a creamier result but both ways work equally well.
If you would like a crunchy top, scatter with toasted breadcrumbs, or try my dad’s old trick, which was bashed-up cheese and onion crisps, before baking.
This makes a large dish. You could of course halve the recipe or freeze the remainder for another time.
Summer Parmigiana
Ingredients:
• 2-3 large aubergines
• 5-6 courgettes
• Olive oil to fry or grill the aubergines
• 2 balls fresh mozzarella, drained and grated or chopped or 1 bag shredded mozzarella
• 200g parmesan cheese, grated
• Fresh basil
• 1kg fresh ripe tomatoes, chopped or 3 tins tomatoes
• 1-2 onions
• 2-4 cloves garlic
• 100mls olive oil
• Salt and pepper
• Fresh or panko breadcrumbs for the top – optional
Method:
First make the tomato sauce.
Peel and chop the onion and garlic. Heat a pan with the olive oil then add the chopped onion. Cook gently for about five minutes until the onion melts down then stir in the garlic and cook for another couple of minutes. Add the tomatoes – roughly chop them if they are whole. Rinse out the tins if you are using them with a little water and add to the pan. Season with salt and pepper then bring to the boil then reduce the heat and cook gently for about 30 minutes or until the oil rises to the surface. Check the seasoning.
To prepare the aubergine, slice them into slim 1cm slices, sprinkle with salt then put them aside for at least 10 minutes. Pat dry with a clean t-towel. Do the same with the courgettes
Now you can either pan fry in a little olive oil, grill on a grill pan or bake in the oven. To pan fry take a large frying pan, add enough oil to cover the bottom and load up a single layer of aubergines or courgettes. Drizzle in a little more olive oil if you need it. When golden on one side flip them over, adding more olive oil to the bottom of the pan then fry the other side. Put the fried aubergines/courgettes onto kitchen paper to absorb excess oil.
To bake or grill the aubergines/courgettes brush the slices with olive oil then lay then on baking trays and bake in the oven (180°C) for around 20 minutes, until tender or lay the slices on a pre heated grill pan then grill until soft and golden on both sides.
To assemble the parmigiana take large oven proof baking dish or tin (whatever you make lasagne in would be ideal) then spread a ladleful of tomato sauce over the bottom. Not too much, just enough to sit the aubergine onto or it will be too wet. Put a single layer of aubergine on top.
Sprinkle with a little parmesan then scatter some of the mozzarella and some torn basil leaves on top. Cover this with another scanty layer of tomato sauce then a layer of courgette, mozzarella, parmesan, basil. Repeat this until you have ideally four or five layers.
Scatter the top with breadcrumbs if you are using them.
Put the dish into the oven, then bake for 30-40 minutes until golden on top.
Leave to rest for at least 10 minutes before serving.
Enjoy the sunshine!
