Aubergine Parmigiana

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This recipe for homemade Aubergine Parmigiana is simple but special. It’s a hearty vegetarian dish that is easy to prep and the oven does the rest. Make this for an occasion or just a family dinner - this is food from the heart that is satisfying and delicious.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Author: Sarah Rossi

Ingredients

4 Aubergines
3 tbsp Olive oil
1 Onion Finely chopped
2 Garlic cloves Crushed
1200 g Tinned chopped tomatoes See notes
2 tbsp Dried mixed herbs
2 tbsp Red wine vinegar
150 g Grated mozzarella
Sea salt and freshly ground black pepper

For the topping:

50 g Dried breadcrumbs We like Panko
75 g Grated parmesan
100 g Grated mozzarella
1 tbsp Olive oil
15 g Basil

Metric - Imperial

Instructions

Prepare the aubergine: Preheat the grill to high. Cut the aubergines into 1cm thick lengthways slices, brush with 2 tbsp of the oil pop on a baking sheet and place under a hot grill for 5 minutes each side until they are golden in colour. (You could also do this in a griddle pan but it takes a bit longer to work your way through all the slices.)
Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
Make the sauce: Heat the rest of the oil in a large pan and fry the onion for a few minutes then add the garlic, tinned tomatoes, dried herbs and red wine vinegar, and cook for 10-15 minutes until thickened. Season with a good pinch of salt and pepper.
Time to layer: Spoon ¼ of the sauce into a baking dish then top with ⅓ of the aubergine slices and ¼ of the grated mozzarella. Repeat these layers two more times then top with the remaining sauce and mozzarella.
For the topping: Mix the breadcrumbs, parmesan and olive oil together and scatter over the top.
Into the oven: Bake for 30-40 minutes until the top is golden brown and then leave to rest for 10 minutes before serving with the basil leaves on top.

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Notes

Aubergines: Called eggplants in the US and Australia.

Tinned tomatoes: For this recipe for 4 people, I use 3x 400g tins of chopped tomatoes, so bear this in mind if you’re making a larger portion of more servings.

Layering tip: If you alternate the direction you’re laying the aubergine slices in on each layer, it can help make the parmigiana easier to slice when you’re serving it.

Storing: You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or in the oven before serving. You can also keep this in the freezer. Just wait until it’s totally cold and then portion into freezer-proof containers and freeze for up to 3 months. Defrost thoroughly before reheating.

Nutrition