This classic Italian dish will convert anyone who doesn’t like aubergines.
Cook’s tip: New varieties of aubergines don’t require pre-salting and draining to draw out the bitter juices.
- 80ml (1/3 cup) olive oil
- 1kg tomatoes, coarsely chopped
- 2 garlic cloves, crushed
- 4 large aubergines, sliced into 1cm slices
- 500ml (2 cups) mozzarella, grated
- 250ml (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 20ml (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.
To drink: Try Thelema Sutherland Chardonnay, an unwooded and incredibly well-balanced wine.
If you loved this Aubergine Parmigiana , then you will definitely enjoy these recipes (take our word for it):
Scalloped Mediterranean potatoes (possibly the perfect side to ANY meal)
Super-easy lemon cheesecake (gone are the days of overly fussy cheesecakes)
Tomato pizza base sauce (this recipe is not only very tasty, but very easy too)