Melanzane Parmigiana with Chorizo Recipe
A comforting Melanzane Parmigiana with smoky chorizo, creamy cheese, and rich tomato sauce.
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Ingredients
- 8 ripe tomatoes
- 1 tin chopped tomatoes
- 60 grams fresh basil 50 grams for the sauce, 10 grams for garnish
- 250 grams Soft mozzarella or Bocconcini mozzarella torn
- 150 grams Parmesan grated
- 125 ml red wine
- 5 Tbsp sugar
- Splash of balsamic vinegar
- 150 grams chorizo sausage
- 5 medium aubergines
- Pinch of dried oregano
- Salt and pepper
- 200 ml fresh cream
- ½ red chilli finely chopped
- 3 Tbsp butter
- Drizzle of olive oil
- Squeeze of lemon juice
- 3 cloves garlic crushed
Instructions
Cook the chorizo and sauce:
- Slice the chorizo into medallions and fry for 1 minute in 1 Tbsp butter. Remove the skins from the fresh tomatoes by briefly blanching in boiling water, then chop finely. Add them to the pan with the chorizo and cook over medium heat.
Add the rest of the sauce ingredients:
- Pour in the red wine and allow the alcohol to cook off. Add balsamic vinegar, remaining butter, oregano, lemon juice, garlic, and red chilli. Season with salt and pepper. Stir in chopped basil and simmer until thickened.
Prepare the aubergine:
- Slice the aubergines into 0.5 cm rounds. You can salt them to draw out moisture, though it’s not essential. Grill on both sides until golden and slightly softened.
Assemble the dish:
- Preheat the oven to 180°C. In a medium baking dish, layer aubergine, sauce, torn mozzarella, Parmesan, a drizzle of cream, and seasoning. Repeat until all the ingredients are used.
Bake:
- Bake for about 15 - 20 minutes, until the top is bubbling and lightly browned. Garnish with fresh basil and serve
Notes
Storage and Reheating
- Storage: Cool completely before covering. Keep in the fridge for up to 3 days.
- Freezing: Freeze portions or the whole dish for up to 2 months. Wrap tightly in cling film and foil.
- Reheating: Reheat in a 160°C oven until hot through, about 15–20 minutes. Cover with foil to prevent over-browning.