Fennel Parmigiana

Fennel parmigiana is a lighter and less known variant of the traditional eggplant parmigiana, but it is equally delicious.

Ingredients

• 4 medium fennel bulbs
• 200 g mozzarella (preferably fiordilatte)
• 50 g grated Parmesan
• 400 g tomato passata
• Extra virgin olive oil
• Fresh basil
• Salt and pepper
• 1 garlic clove
• Flour (if necessary to flour the fennel)
• Oil for frying (if you choose to fry the fennel)

Preparation

1. Start by cleaning the fennel: remove the tougher outer leaves and cut off the base. Then cut each fennel vertically into slices about half a centimeter thick.

2. If you prefer a lighter version, you can boil the fennel slices in salted boiling water for 5 minutes. If instead you desire a more traditional version, lightly flour the slices and fry them in hot oil until golden. Once ready, place them on paper towels to remove excess oil.

3. Prepare a simple tomato sauce: sauté the garlic in a drizzle of extra virgin olive oil, add the tomato passata, season with salt and pepper, and cook for about 15 minutes. At the end of cooking, add the basil leaves torn by hand.

4. Slice the mozzarella and let it drain.

5. Take a baking dish and start assembling the parmigiana. Pour some tomato sauce on the bottom, then arrange a layer of fennel slices, cover with more mozzarella slices and sprinkle with Parmesan. Repeat the layers until the ingredients are used up, finishing with Parmesan.

6. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is nicely golden.

7. Let the fennel parmigiana rest for a few minutes before serving.

Trivia

Although parmigiana is famous in the eggplant version, in Italy it is common to find variants with zucchini, potatoes, and as in this case, with fennel. Each variation maintains the concept of layers with cheese and sauce, remaining faithful to the spirit of the original dish.