Italian classic with perfect wine accompaniment
Parmigiana di Melanzane is a traditional Italian dish that combines layered roasted aubergines, spicy tomato sauce and melted mozzarella. The combination of hearty roasted flavours, fruity sauce and creamy cheese makes this dish one of the most popular vegetarian specialities in Italian cuisine. But which wine goes best with it? A Primitivo from Puglia is the ideal choice, as its fruitiness and soft tannins round off the flavours perfectly.
Which wines go best with this meal?
Aubergine parmigiana combines sweet roasted flavours, fruity tomato sauce and melted cheese, giving the dish both intense and delicate flavours. The wine should have enough fruit and acidity to balance the tomato sauce, but at the same time have soft tannins to emphasise the roasted flavours of the aubergine.
1. primitivo from Apulia (main recommendation)
➡ Why? Primitivo impresses with ripe fruit, fine spicy notes and a gentle tannin structure, which perfectly complement the fruitiness of the tomato sauce and the melted mozzarella. The mild acidity ensures a harmonious balance. ✔ Recommended region: Apulia, Italy
2. nero d’Avola from Sicily
➡ Why? Nero d’Avola brings strong cherry notes, a fine spiciness and soft tannins that combine perfectly with the sweet aubergine and melted cheese. ✔ Recommended region: Sicily, Italy
3. chianti classico from Tuscany
➡ Why? The strong acidity and subtle flavour of the Chianti help to balance the tomato sauce. The red fruit notes harmonise perfectly with the sweet roasted flavours of the aubergine. ✔ Recommended region: Tuscany, Italy
The recipe:
Eggplant parmigiana with basil and mozzarella
Cooking utensils
- 1 Knife & chopping board
- 1 Pan for frying the eggplants
- 1 Casserole dish
- 1 Grater for the parmesan
Ingredients
- 2 large eggplants
- 250 g Mozzarella best buffalo mozzarella
- 400 g strained tomatoes
- 1 small onion finely diced
- 1 Garlic clove chopped
- 2 Tbsp olive oil
- ½ teaspoon oregano
- 1 Handful of fresh basil
- 40 g Parmesan cheese Freshly grated
- Salt & pepper to taste
- 1 Tbsp flour optional, for dusting the eggplants
Preparation
Prepare & fry the eggplants:
- Cut the eggplants into slices approx. 0.5 cm thick.
- Salt lightly and leave to rest for 10 minutes to remove excess liquid. Then pat dry.
- Fry in batches in a pan with olive oil until golden brown.
Prepare the tomato sauce:
- Heat the olive oil in a pan and sauté the onions and garlic.
- Add the tomato puree and oregano.
- Simmer for approx. 10 minutes, season with salt and pepper to taste.
Layer & bake the eggplants:
- Place a layer of eggplants in a baking dish, cover with tomato sauce.
- Top with a layer of mozzarella and some Parmesan cheese.
- Repeat this process until all the ingredients have been used.
- Sprinkle with Parmesan and bake at 180 °C (top/bottom heat) for approx. 25 minutes.
Recommended side dishes
- Fresh ciabatta or focaccia
- Rocket salad with lemon dressing
- Grilled vegetables (zucchinis, peppers, mushrooms)
