Method
1
Lay flat eggplant onto a tray. Score with a knife then sprinkle with salt and drizzle with extra virgin olive oil, then roast in the oven at 200°C for about 15 minutes or till cooked.
2
To make the parmigiano sauce, bring cream to 80°C, then slowly add Parmigiano Reggiano, stir till melted, set aside and keep warm.
3
When the eggplant is ready remove from the oven, add fresh basil sugo on top of the eggplant, topped with fresh mozzarella, sprinkle of Parmigiano Reggiano and return to oven till cheese is melted.
4
Serve with more tomato sauce, Parmigiano Reggiano sauce and basil oil.
Chef Luca Ciano's Eggplant Parmigiana
Ingredients
2 seedless eggplants cut in length (Chinese eggplant, small thin and long)
1 jar Chef Luca Ciano Caramelised Onions + Fresh Thyme Sugo
50 ml basil oil (1 bunch basil already blanched (leaves only) + 100ml Monini Classico Extra Virgin Olive Oil)
50 g buffalo mozzarella, 1 cm diced
50 g Parmigiano Reggiano, finely grated
Baby basil leaves, to garnish
Monini Organic Extra Virgin Olive Oil
salt and pepper
Parmigiano Reggiano Sauce
100 g grated Parmigiano Reggiano
300 ml fresh cream
Ingredients
2 seedless eggplants cut in length (Chinese eggplant, small thin and long)
1 jar Chef Luca Ciano Caramelised Onions + Fresh Thyme Sugo
50 ml basil oil (1 bunch basil already blanched (leaves only) + 100ml Monini Classico Extra Virgin Olive Oil)
50 g buffalo mozzarella, 1 cm diced
50 g Parmigiano Reggiano, finely grated
Baby basil leaves, to garnish
Monini Organic Extra Virgin Olive Oil
salt and pepper
Parmigiano Reggiano Sauce
100 g grated Parmigiano Reggiano
300 ml fresh cream
