Linda’s Aubergine Parmigiana
A simple but classic recipe—there’s nothing more classic than aubergine parmigiana. It’s the only vegetable dish, especially with eggplants, that I can get my partner to eat. Actually, he really can’t stand aubergines, but when it comes to parmigiana… well, even he eats it.
Do you like eggplant parmigiana? Do you fry it, or do you bake it?
I have to be honest, I almost always fry it, but if you really don’t feel like frying, you can cook the aubergines in the oven, and it will be just as good. Just don’t let anyone know about it!
- 45 mins
- Easy
- Serves: 4
Ingredients
- 700g aubergines
- 700ml tomato passata
- 2 mozzarelle (250g)
- 100g Parmesan cheese
- 1 Onion
- Olive oil
- Peanut oil (for frying)
- Salt
- 20g Coarse salt
- 50g Basil
- 1 garlic clove
Method
- Wash and slice the aubergines, then place them in a bowl with a little coarse salt.
- Let the aubergines rest so they release some of their excess water, then remove them from the bowl and brush off the excess salt.
- Heat plenty of peanut oil, and when it’s hot, fry the aubergines. Make the tomato sauce by heating oil and garlic in a pot, then add the tomato passata, a pinch of salt, and cook for at least 20 minutes. Add the basil and cook for another 5 minutes.
- Cut the mozzarella into small cubes, then pat them dry with paper towels to remove excess moisture. Cover the bottom of a baking dish with tomato sauce, then create a first layer of fried aubergines followed by more tomato sauce. Add a generous amount of grated Parmesan cheese, then the mozzarella cubes, followed by another layer of fried aubergines.
- Continue alternating layers of fried aubergines, tomato sauce, plenty of grated Parmesan, and mozzarella cubes until all the ingredients are used up.
- Bake the aubergine parmigiana in a preheated, fan-assisted oven at 180°C (350°F) for about 30 minutes, until the surface is golden.
- Take the aubergine parmigiana out of the oven and wait a few minutes before slicing and serving.
Buon appetito!
Notes
- You can also bake the aubergines in the oven or grill them.
- You can add fresh basil leaves between the layers of the parmigiana.
- Don’t overdo it with the salt, as the aubergines will be covered with coarse salt at the beginning of the process.
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