Parmigiana Wreath

I’m a little bit tired.

I have a day job that pays the bills, and a side granola business that’s quite literally the opposite. I’m also trying to maintain this blog. Maintain various relationships. Maintain my physique and work out and feed myself.

Today I really felt this longing for baths. I fantasized the luxury of taking 45 minutes to cleanse myself. I also miss books. I’ve shamefully got three unopened and two half-finished books waiting for me across my apartment – on my bedside table, dining table, coffee table – all to punish myself with guilt wherever I go.  See, it’s not that I’m not reading anything, it’s that on top of everything, I also subscribe to three news publications, and I have to get my money’s worth and read them every day. That means it takes me my entire 40 minute commute to my day job to read all three morning briefings.
parmigiana wreath.jpg
Fortunately, part of my task of maintaining relationships is feeding other people, which gives me a chance to do cook. These dinner parties become a project of their own – i don’t just whip up something last minute, I spend hours preparing. This wreath featured in a meal that also included two types of sourdough buckwheat blinis  – because I’m not taking baths or reading books or sleeping 8 hours so why not?

This is just your classic parmigiana, which is one of my favorite dishes, baked into a bundt tin. Nestle everything in tightly.
parmigiana wreath italian.jpg

Ingredients
2 large aubergines
4 large tomatoes
250g mozzarella
Basil leaves
parmisan, grated

Method
Preheat oven to 180 and brush the insides of a bundt tin

Cut the aubergines to 1cm thick slices. Sprinkle with salt.

Heat oil in pan and fry aubergine in batches, then leave to drain on paper towels.

Slice the tomatoes and mozzarella into 0.5-1cm slices.

Layer the slices of tomato, mozzarella, aubergine, and a leaf of basil one on top of another, alternating, and nestle them into the bundt tin. Sprinkle parmesan on top (be generous), and a healthy drizzle of olive oil.

Bake for 40-60 minutes, until golden and bubbling. When slightly cooled, invert into a heatproof plate, and then scatter more basil and parmesan on top.

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