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.
- 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
Preheat the oven to 180°C.
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.
Reduce the heat, cover and cook for 8 minutes, stirring frequently. Sieve the mixture, discarding the skins and seeds, and set aside.
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.
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.
Pour the egg over the top and add a generous sprinkling of Parmesan.
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
ALSO SEE: Microwave Chocolate Pots