Eggplant and salami parmigiana

Recipe from: 13 February 2011

Ingredients 18
Servings 1
Minutes 15 mins


Serving Change
  • 2
    small aubergines, thinly sliced
  • olive oil
  • salt and pepper
  • 6
    slices salami, broken up (do not add too much salami as it can be overpowering)
  • 250
    grated parmesan or pecorino
  • fresh basil
  • Sauce:
  • 45
    olive oil
  • 1
    small onion, chopped
  • 1
    stick celery, finely chopped
  • 3
    cloves garlic, chopped
  • 2
    sprigs fresh oreganum, chopped
  • 4
    ripe tomatoes, seeds squeezed out and chopped
  • 200
    white wine or chicken stock
  • 450
    tomato puree
  • 10
  • 10
    balsamic vinegar
  • salt and pepper to taste


15 mins
Sauté the onion, garlic, celery and oregano in the hot oil until soft.
Add the chopped tomatoes and fry until softened.
Add the wine and simmer for a  few minutes.
Add the puree and remaining ingredients and gently simmer for 40 -60 minutes until reduced and flavourful.
Adjust seasoning.
Chef notes:
This sauce is perfect as a pasta sauce too!
Season and drizzle the aubergines with olive oil. Pop under the grill or in a hot oven until browned and tender.
To assemble:
Preheat the oven to 200°C.
In an oven-proof dish, place a layer of aubergine and salami slices at the base, top with sauce and sprinkle with some cheese, repeat twice and finish off with a generous amount of parmesan.
Bake for 20 minutes.
Finish off with some fresh basil and ground pepper.
Serve with fresh crusty bread.
Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.



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