Tuscan RecipesMelanzane alla ParmigianaThis recipe is one of the many great Tuscan recipes that Elena makes. Elena and family unfortunately no longer live in Italy but the family still produces the best food in their restaurant Pane e Vino and the family also makes awesome Grappa as they have been doing for centuries.
Three generations - A photo of Elena's typical Italian family. 
Their Grappa liqueur chocolates are the best!! They only sell to a few restaurants in New York to date but if you are interested in getting hold of the chocolates or some great Grappas just contact me through the form at the bottom of the page. On to the recipe....
MELANZANE ALLA PARMIGIANA Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes 6 brinjals, sliced lengthways about 6mm thick olive oil 30g butter salt, to taste 500g tomato sauce (made with peeled tomatoes, onion, carrot, celery, basil and olive oil) 50g grated Parmigiano Reggiano a handful of basil leaves, chopped 250g fiordilatte mozzarella 1) Preheat the oven to 180°C. 2) Place the brinjals on a baking tray then brush with olive oil. Place in the oven until soft. Remove. 3) Butter a baking dish then layer the bottom with the brinjals. Season with salt. Cover with the tomato sauce, Parmigiano Reggiano, chopped basil and mozzarella. Repeat for at least 3 layers. 4) Cover the last layer of brinjal with only tomato sauce then place a few rounds of mozzarella slices on top. Bake in a 180° oven for 20 minutes. Allow to rest for 10 minutes before serving. Cook’s note: This will taste even better the following day! To get hold of the Grappa or Liqueur Chocolates Contact me Below
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