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

www.livingalifeincolour.com

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.

View full recipe on www.livingalifeincolour.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.livingalifeincolour.com.

Share this recipe:

Cooking tools:

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