Aubergine parmigiana is such a delicious dish, it’s basically multiple layers of aubergine, a slow cooked herby tomato sauce, and parmesan and mozzarella cheeses (drool). I personally think it goes well with a side salad and a crusty garlic bread or focaccia to mop up the sauce. YUM.
This recipe serves 2, and is a mini parmigiana. I’d recommend using a standard sized loaf tin (23 x 13 x 7 cm) as you’ll want to get lots of layers in. If you’re going to double up on the recipe and make a larger dish you can use a larger sized baking tray.
- 1 large aubergine
- olive oil
- 1 red onion, finely chopped
- 3 gloves of garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon tomato puree
- 400g chopped tomatoes
- 1 tablespoon sugar
- handful of fresh basil (roughly 15g)
- 150g mozzarella
- 30g parmesan cheese, grated
- salt and pepper
- First make your slow cooked tomato sauce. Pour 2 tablespoons olive oil into a medium saucepan with a lid on a medium-high heat and then add your onion with salt and pepper. Fry for 2-3 minutes until soft and then add your tomato puree, garlic and oregano and reduce the heat to medium-low and cook for 10 minutes.
- Add the tinned tomatoes, sugar and basil and stir. Place the lid on the pan and leave to simmer for 20 minutes minimum (the longer you cook it, the more flavoursome it will be!)
- Remove the stalk from the aubergine and slice into 1cm thick slices. Lay out your slices on a chopping board and use a pastry brush or kitchen towel to rub a dash of olive oil onto each slice (on both sides). You don’t want to add to much oil here. Sprinkle salt and pepper over the slices.
- Heat a large frying pan on a high heat and add your aubergine slices, char both sides, working in batches if necessary. It should take roughly 4-5 minutes to cook each side.
- Preheat your oven to 190C/gas 5. Assemble the parmigiana in your loaf tin (23 x 17 x 7cm) by first adding a thin layer of tomato sauce, then a layer of mozzarella and parmesan and then a layer of aubergine. You’ll end up with approximately 4 layers of each type so make sure you space out your ingredients accordingly. Repeat the layers until you’ve used all the ingredients.
- Top with a layer of mozzarella and parmesan. Bake for 45 minutes or until golden, crispy and bubbly.