• 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.

     

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