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Claudio's aubergine parmigiana
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Total Time:
30 minutes
Eggplant Parmigiana inspired by Capri honeymoon. Elevates classic dish with uniform layers, fried eggplant skin for flair. Innovative take by chef Oliver Glowig. Elegantly presented, truly special.
Ingredients:
  • 1 large aubergine (400g)
  • 50 g plain flour
  • 150 g scamorza (smoked mozzarella)
  • 50 g buffalo mozzarella
  • 40 g Parmesan cheese
  • extra virgin olive oil
  • 2 cloves of garlic
  • 1 bunch of fresh basil (30g)
  • 1 x 400 g tin of quality plum tomatoes
Instructions:
  • Use a speed-peeler to peel the aubergine, then finely slice the skin into matchsticks and set aside. Slice the aubergine into ½cm rounds. Season with sea salt. Whisk eggs with salt and black pepper in a shallow bowl, and place flour in another bowl. Heat olive oil in a pan. Coat aubergine slices with flour, dip in egg, and fry in oil until golden and crisp. Drain on kitchen paper. For the tomato sauce, heat olive oil in a pan. Fry garlic and basil stalks until golden. Crush tomatoes, add to pan, season, and simmer until thickened. Stir in basil leaves before removing from heat. Fry aubergine skin until crispy. Preheat oven to 180ºC/350ºF/gas 4. In 4 ovenproof dishes, layer aubergine, tomato sauce, scamorza, mozzarella, oregano, and basil leaves. Repeat layers, finishing with aubergine and Parmesan. Bake until cheese is melted and golden. Serve Parmigiana with crispy aubergine skin on top and a drizzle of olive oil.

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