Aubergine Parmigiana

Aubergine Parmigiana

A classic, vegetarian and absolutely delicious northern Italian recipe which can also be served as a side dish with meat or fish.
cooking time imageCooking time - 80 mins
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients

  • 3 large aubergines
  • ⅔ lugs olive oil
  • 1 chopped onion
  • 1 clove garlic, sliced
  • 1 tsp dried oregano
  • 800 gr tinned plum tomatoes
  • Vine vinegar
  • Basil leaves, handful
  • Parmesan, to taste
  • Breadcrumbs (mixed with olive oil and oregano), 2 handfuls • 150 gr buffalo mozzarella
  • Salt and pepper, to taste
Method
  • Preheat oven to 190°C.
  • Remove the stalks from the aubergines, slice them up into 1 cm thick slices and grill them.
  • Meanwhile put 2 or 3 lugs of olive oil into another large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has some colour.
  • Add tinned tomatoes and simmer for 15 minutes. Season with salt and pepper. Add basil, vine vinegar and stir.
  • Once cooked, add a small layer of tomato sauce to a baking dish, then a thin scattering of Parmesan, followed by a single layer of aubergines.
  • Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  • Add breadcrumbs and buffalo mozzarella and bake for 30 minutes.
  • Remove from oven, allow to cool for a few minutes and serve! 

Ingredients

  • 3 large aubergines
  • ⅔ lugs olive oil
  • 1 chopped onion
  • 1 clove garlic, sliced
  • 1 tsp dried oregano
  • 800 gr tinned plum tomatoes
  • Vine vinegar
  • Basil leaves, handful
  • Parmesan, to taste
  • Breadcrumbs (mixed with olive oil and oregano), 2 handfuls • 150 gr buffalo mozzarella
  • Salt and pepper, to taste
Method
  • Preheat oven to 190°C.
  • Remove the stalks from the aubergines, slice them up into 1 cm thick slices and grill them.
  • Meanwhile put 2 or 3 lugs of olive oil into another large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has some colour.
  • Add tinned tomatoes and simmer for 15 minutes. Season with salt and pepper. Add basil, vine vinegar and stir.
  • Once cooked, add a small layer of tomato sauce to a baking dish, then a thin scattering of Parmesan, followed by a single layer of aubergines.
  • Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  • Add breadcrumbs and buffalo mozzarella and bake for 30 minutes.
  • Remove from oven, allow to cool for a few minutes and serve! 

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