Parmigiana pie with tomato sauce
A much-loved Italian aubergine and cheese dish with a Middle Eastern twist, using crunchy kataifi pastry as a topping.
Ingredients
For the Parmigiana
- 1kg /2lb 4oz aubergines, trimmed and cut lengthways into 1–1½ cm slices (about 4–5 per aubergine)
- 70²µ/2½´Ç³ú plain flour
- 2 large free-range eggs, plus 3 large free-range egg yolks
- 2 tbsp full-fat milk or water
- 225g/8oz fine dried breadcrumbs
- 105ml /3½fl oz olive oil
- 40g/1½oz kataifi pastry, defrosted and roughly cut into 2–3cm lengths
- 75g/2½oz pecorino romano (or parmesan), finely grated
- 300g/10½oz buffalo mozzarella, thinly sliced
- salt and black pepper
For the tomato sauce
- 120²µ/4½´Ç³ú olive oil
- 2 onions, finely chopped
- 8 garlic cloves, crushed
- 2 tsp Aleppo chilli
- 2½ tsp ground cinnamon
- 1½ tbsp ground cumin
- 2 x 400g tins plum tomatoes, chopped
- 2 tsp caster sugar
- 1¾ tsp salt
- 30g/1oz fresh coriander, roughly chopped
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment.
To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper.
Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine.
Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest.
Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4.
Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured.
Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly.
Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving.
In a bowl, toss together the kataifi, half the pecorino and the remaining oil.
To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes.
Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes.
Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside.
Recipe Tips
If you can’t find kataifi pastry for the topping, feel free to use filo instead and thinly slice it into julienne strips using scissors.