Eggplant Parmigiana is a traditional Southern Italian dish that somehow holds that famous heavy, rich Italian flavour, but is actually deceptively light, and really cuts out the carbs. Even carnivores may be fooled, as every bite allows an appreciation of the sweet sensation of the juicy, soft eggplant. This is blanketed by bright, fresh tomato sauce, as well as a generous topping of cheesy goodness. You might think this dish should stand on its own, but once you try this combination you will realise you haven’t truly enjoyed the eggplant parmigiana experience!
Like the eggplant parmigiana, The Deep Down Pinot Noir, is full of intense flavour, but is simultaneously very light, and the sweet berry flavours are soothing and discreet.
When I had a mouthful of the meal, the caramelised eggplant exploded with delicious juices, which were quietened by a wave of tomato sauce, and followed by the grand finale of oozing mozzarella and Parmesan. However, despite being a self-proclaimed turophile (lover of cheese), I was seductively pulled in and the flavour of the cheese became intense and overpowering.
Never fear, as before I could forget about how much I enjoyed the eggplant, I had a sip of the Deep Down Pinot Noir, and it completely calmed the intensity of the flavours in my mouth, and brought me back down to a light sweetness.
The red and black cherries, mixed spice, and earthy complexities, as well as the beautifully weighted plate with gently smothering tannins and fine acidity to enhance the length, allows for a gluggable yet complex natured wine that undoubtedly treats you kindly.
The transition is so smooth that I found myself taking sips more frequently, and after every single bite, to complete the experience. In fact, this is an absolute must try pairing!
The recipe is super simple, with only 3 key ingredients – Eggplant, Tomato Sauce and Cheese!
Ingredients
- 4 to 5 decent sized eggplants
- Olive oil
- Oregano
- Passata/Tomato Puree x 1 bottle
- Crushed tomato x 1 can
- Onion
- Garlic
- Oregano
- Sugar
- Salt
- Deep Down Pinot Noir – 1 glass
- Mozzerella
- Parmesan
Recipe
1. Slice the eggplant lengthwise into 1/3 slices
2. Place onto tray and brush with olive oil
3. Bake for 30-45 mins at 220 °C
4. Heat up pan with oil
5. Saute onion and garlic
6. Add tomato passata, crushed tomato, oregano, salt and pepper
7. Add glass of the Deep Down Pinot Noir (and have one yourself!)
8. Simmer for 30 mins until thick
9. Smear layer of sauce on bottom of baking dish
10. Place base layer of eggplant slices
11. Add another layer of sauce
12. Repeat until all eggplant used
13. Add parmesan
14. Add mozzerella
15. Bake until cheese is golden, or until you cant resist anymore!
