Savouring Sicily: Nero d'Avola from Noto and Eggplant Parmigiana

👩‍🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.

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The Bold Elegance of Nero d'Avola

Nero d'Avola is a versatile, full-bodied red wine grape and is considered Sicily's most important indigenous red variety. Its style can vary from a lighter, fruit-forward expression to a more powerful, dark fruit-driven one, depending on the winemaking process.

Whether you're in the mood for a lively party or a cozy night in, this grape has you covered. Dive into the delicious drama of Nero d'Avola and let your taste buds be entertained!

Known for its sweet tannins, dark fruit flavors, and medium to high acidity. Depending on the style, Nero d'Avola can exhibit aromas of black cherry, plum, blackberry, and raspberry. Some wines may also have savoury notes of liquorice, tobacco, coffee, and spice. Brrr!

The flavour profile of Nero d'Avola makes it an excellent match for a variety of foods:

Meat: It pairs well with grilled or roasted meats, hearty stews, lamb, and duck.

Pizza and Pasta: Nero d'Avola is known as a great "pizza wine" and pairs wonderfully with rich, creamy tomato sauces, meat ragu pasta dishes, or a meat-lover's pizza.

Vegetarian Dishes: For vegetarian options, it complements black lentils, shiitake mushrooms, or eggplant parmigiana.

Cheese: Choose sharp, aged cheeses that can stand up to the bold flavours of the wine.

Let’s discuss the wine we’ve chosen:

Mazzei Zisola Sicilia Noto Rosso DOC, 2020

Producer Website

I’ve discovered a Nero d'Avola that achieves that elusive "perfect balance" without straining your wallet—who doesn’t appreciate a great wine that’s budget-friendly? While there are cheaper and more expensive options available, you can enjoy something that is comfortably priced in the mid-range. It’s a win-win!

Established in 2003 in the picturesque Noto region of Sicily, the Zisola winery is a proud endeavor of the Mazzei family, who have a rich heritage in Tuscan winemaking. This winery embodies the family's passion for quality, showcasing the unique terroir of Sicily through its carefully crafted wines.

Zisola is meticulously crafted from traditional "Alberello" (bushy) vines that thrive in the breathtaking landscape near Noto, an area celebrated for its extraordinary beauty - you can read my post about Noto here.

The wine benefits from the proximity of the sparkling sea and the mineral-rich limestone soil, which work together to beautifully balance the natural exuberance of the Nero d'Avola grape with a vibrant freshness. This elegantly structured wine reveals a captivating bouquet of ripe forest fruits, intertwined with the zesty essence of sunny orange peel. The result is a complex and harmonious flavour profile that lingers on the palate, providing a long and satisfying finish.

The bright ruby red wine is celebrated for its balanced, fruit-forward flavour profile and elegant structure. Expect prominent notes of ripe dark fruits such as black cherry, plum, and berries. This vintage also reveal complex hints of numerous flowers and fresh herbs, including sage and Sicilian rosemary, complement the plummy fruit and lead to a savory long and layered finish. It is light, smooth, and tannic.

The wine is aged for 10 months in small French oak barrels, with some of the barrels being new.

Pairing choice

The Mazzei Zisola Sicilia Noto Rosso DOC 2020 is like the perfect wingman for Eggplant Parmigiana—it knows just how to accentuate the flavors without stealing the spotlight. With its rich, savory notes and a balanced acidity, it dances beautifully with the tomato, cheese, and eggplant like they’re at a well-choreographed Sicilian tarantella dance party. This wine doesn’t just cut through the richness of the parmigiana; it practically slices it a new one! And with soft tannins and a medium body, it cozies up to the creamy cheese and earthy eggplant like their old friends sharing stories over a glass of good wine.

Cheers to a delightful pairing!

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Eggplant Parmigiana

Servings: 4 | Preparation: 30 minutes | Cooking: 1 hours

Course: Appetizer, Main, Vegetarian

Parmigiana di Melanzane, or Eggplant Parmigiana, or as I like to call it, "Eggplant's glorious Renaissance," is the crown jewel of Italian comfort food! It's like a pasta-less vegetarian lasagna! Picture delightful layers of fried or health-conscious roasted eggplant, harmonizing with a luscious tomato sauce, melting mozzarella, and exquisite Parmigiano-Reggiano cheese. It’s like a warm Italian family gathering, where everyone is welcomed with open arms, and joyful plates guarantee no one departs hungry!

Now, let’s dive into the origin drama that would put any soap opera to shame. Campania, Sicily, and Emilia-Romagna are in a heated debate over who gets to claim this cheesy masterpiece. Naples might have thrown the first party with a published recipe way back in 1837, but many believe the name comes from the Sicilian word "parmiciana," which sums up the dish's layered look and its ability to inspire a passionate love (or at least a temporary obsession) with eggplants!

So, every bite of this dish is like biting into a slice of Italian history - it’s a cheesy, tomato-saucy hug for your taste buds!

To truly elevate your Sicilian (idc, I claim it for Sicily) Eggplant Parmigiana, enjoy it with a delightful Sicilian red like Nero d'Avola, which beautifully enhances its rich flavours. For a refreshing twist, consider a crisp high-acidity white such as Etna Bianco or Vermentino, or even a lively Prosecco.

Cheers to a wonderful dining experience!

Ingredients:

• 1 kg eggplant – about 4, sliced lengthways 8mm (1/4")-thick slices with skin on

• 2 tbsp coarse salt

• 3-4 tbsp olive oil for brushing

  
  

• 700 ml tomato puree, 100% tomato, no flavourings

• 2 tbsp extra virgin olive oil

• 1 small onion, finely diced

• 3 garlic cloves, finely minced

• 1 tbsp fresh basil, finely chopped

• 3/4 tsp salt

• 1/4 tsp black pepper

• 250 g mozzarella, shredded

• 100 g Parmigiano Reggiano, finely grated

  
  

Instructions:

Preheat the oven to 180°C /350°F.

Prepare the Eggplants:

Wash and slice the eggplants, then place them in a bowl with a little coarse salt. Allow the eggplants to rest for a while so that some of their moisture can drain. Afterward, remove them from the bowl and shake off any excess salt.

Fry/Grill the Eggplants: Start by heating some olive or avocado oil in a frying pan. When it’s nice and hot, fry the eggplants until they’re wonderfully golden and crispy. For a healthier twist, try grilling them outdoors or indoors, or bake the eggplants on a baking sheet with a drizzle of olive oil.

Make the Tomato Sauce: In a saucepan, combine some oil and minced garlic and onion. Heat until the garlic becomes fragrant, then add tomato puree, salt and pepper. Cook the sauce for 10 minutes, then stir in fresh basil and continue to cook for another 5 minutes.

Assemble the Dish: Cut the mozzarella cheese into small cubes and pat them dry with paper towels to remove excess moisture.

Layer the Ingredients: Coat the bottom of a baking dish with a layer of tomato sauce. Add a layer of the fried eggplants, followed by more tomato sauce. Sprinkle a generous amount of grated Parmesan cheese on top, then add the mozzarella cubes. Repeat this layering process until all ingredients are used, finishing with a layer of tomato sauce and cheese.

Bake: Bake the eggplant parmigiana for about 30 minutes in the preheated oven, or until it is golden brown on top.

Serve: Remove the eggplant parmigiana from the oven and allow it to cool for a few minutes before slicing and serving.

Variations and Tips:

- You can use a pre-made perfect tomato sauce if you prefer.

- I often make a Mornay sauce, which is essentially a béchamel sauce with cheese, and I add this between the layers and on top of the dish to make it even more unctuous.

- Adding fresh basil leaves between each layer can enhance the flavor.

- Be cautious with the salt, as the eggplant will already be salted at the beginning.

Storage: The eggplant parmigiana will keep in the refrigerator for up to two days. You can also freeze it either raw or cooked.

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Happy sipping and savouring!