Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) – Sicilia – Living a Life

Name: Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) – Sicilia – Living a Life
Ingredients: 575 grams flour; 10 grams salt; 6 grams fresh yeast (3 grams dry yeast); 65 grams olive oil; 340 grams milk; 400 grams biga (made with 200 grams flour , 200 grams water and 2.5 grams yeast - see method here); 1 large aubergine (500 grams); 300 gms skinned plum tomatoes , drain, deseed, and chop (can use tinned); 9 leaves basil; ½ red onion , trim end, skin, and finely chop; 35 grams plain flour; 150 mls olive oil for frying; 200 grams mozzarella , tear into thumb sized pieces, and strain; 40 grams Parmigiano-Reggiano cheese, finely grate; 1 egg , hard-boil, shell, and slice (optional); Sea salt; Black pepper, freshly ground

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Savor Sicilian tradition with this bread-stuffed aubergine Parmigiana—perfect for road trips or picnics. Made with fresh ingredients and simple steps, it's a delicious twist on classic Italian fare.

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Ingredients

575 grams flour
10 grams salt
6 grams fresh yeast (3 grams dry yeast)
65 grams olive oil
340 grams milk
400 grams biga (made with 200 grams flour , 200 grams water and 2.5 grams yeast - see method here)
1 large aubergine (500 grams)
300 gms skinned plum tomatoes , drain, deseed, and chop (can use tinned)
9 leaves basil
½ red onion , trim end, skin, and finely chop
35 grams plain flour
150 mls olive oil for frying
200 grams mozzarella , tear into thumb sized pieces, and strain
40 grams Parmigiano-Reggiano cheese, finely grate
1 egg , hard-boil, shell, and slice (optional)
Sea salt
Black pepper, freshly ground