Aubergine parmigiana
It's rich, indulgent, saucy and DELICIOUS. This is this kind of food you make for people you love.
- Crowd-pleaser
- Delicious
- Saucy
Ingredients (serves 4 as a main, or 6 as a side)
Spices/ seasoning: 1.5 tsp oregano, sugar
EV olive oil
2 aubergines (med-large)
1 red onion, finely diced
3 garlic cloves, very finely diced/ minced
1 can chopped tomatoes
3 large vine tomatoes (or 1 more can chopped)
125ml red wine
1 ball mozzarella (approx. 125g)
100-150g parmesan
1 slice of bread in bread crumbs
Aubergine parmigiana:
Cut the aubergines length-ways into 5mm slices. Salt with fine salt on both sides and leave to drain in a sieve for 30 minutes - 1hr.
Heat 2 tbsp of EV olive oil over a med heat and add the onion and the garlic. Sauté until soft (approx. 5 mins).
Add the canned tomatoes, oregano and wine. Simmer for 20 minutes or until thickening. If you want a richer sauce, continue to reduce.
Taste, add sugar to balance out the acidity of the tomatoes and salt and pepper to taste. Use a potato masher to mash up the tomatoes to create a smoother sauce.
Heat a grill pan or large frying pan over a med-high heat. Rinse the aubergine with water and pat dry. Brush both sides with oil and fry in batches for 2 mins on each side until browning.
Add a layer of the tomato sauce to your baking tray, followed by a layer of aubergine. Next, add a layer of thinly sliced mozzarella, parmesan, salt and pepper.
Continue to layer until you have used up all of the aubergine and tomato sauce. Top with the remaining mozzarella, a generous layer of grated parmesan and the breadcrumbs after dressing them in a bit of olive oil.
Season one last time and bake in the oven at 170 for 25 mins.
The key to a delicious parmigiana is an intensely rich tomato sauce.
Breadcrumbs: Toast the bread, a rustic loaf is best, and then blitz in a blender if you have one. I cut the bread into breadcrumbs, which gives the parmigiana a more rustic feel & is bloody delicious.
Food fact: Why do you salt the aubergine? To get rid of the bitterness!
Fast-track parmigiana: salt the aubergine for 30 only mins or don't salt at all. Fry half/ none of the aubergine.
Prep-ahead: This is a great dinner party recipe. You can prep the dish 1-2 days in advance, just add the final grating of parmesan and breadcrumbs before cooking in the oven.
