Aubergine Parmigiana

July 13, 2023 (Last Updated: July 12, 2023)
Aubergine Parmigiana recipe

Aubergine Parmigiana is a classic Italian recipe will convert anyone who doesn’t like aubergines. Delight in the flavours and layers, as each bite showcases the remarkable taste of this exquisite vegetable.

Aubergine Parmigiana

Serves: 4
Cooking Time: 1 hr

Ingredients

  • 80 ml (⅓ cup) olive oil
  • 1 kg tomatoes, coarsely chopped
  • 2 garlic cloves, crushed
  • 4 large aubergines, sliced into 1 cm slices
  • 500 ml (2 cups) mozzarella, grated
  • 250 ml (1 cup) Parmesan, grated, plus extra to sprinkle
  • A handful of fresh basil, torn
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten

Instructions

1

Preheat the oven to 180°C.

2

Heat 20 ml (4 tsp) of the olive oil in a frying pan and cook the tomatoes and garlic over a medium heat for 3 minutes.

3

Reduce the heat, cover and cook for 8 minutes, stirring frequently. Sieve the mixture, discarding the skins and seeds, and set aside.

4

Lightly oil a griddle or frying pan and cook the aubergine slices in batches over a high heat until browned and cooked through. Don’t add more oil while cooking, as aubergines absorb oil.

5

Place a layer of aubergine slices in an oven dish and spoon a little of the tomato mixture over. Sprinkle with the mozzarella, Parmesan and basil, and season. Repeat the layering process until all the aubergine slices have been used.

6

Pour the egg over the top and add a generous sprinkling of Parmesan.

7

Cover the dish with foil and bake for 15 minutes, then remove the foil and bake until the topping is golden, about 5 – 8 minutes.

Cook’s tip: New varieties of aubergines don’t require pre-salting and draining to draw out the bitter juices.

 

ALSO SEE: Aubergine, chickpea and coconut curry

Aubergine, chickpea and coconut curry

ALSO SEE: Microwave Chocolate Pots

Microwave Chocolate Pots

Send this to a friend