Aubergine Parmigiana Recipe
This mouthwatering baked aubergine parmigiana features layers of crispy aubergine slices, a rich tomato and basil sauce, melted Mozzarella and Parmesan, all topped with a crunchy breadcrumb crust. Serve this indulgent tomato and aubergine bake with a fresh green salad for a perfect meal.
Ingredients
Parmigana
- 1 whole aubergine
- black pepper (to taste)
- 1 tsp oregano (dried)
- 3 sprig fresh basil
- 1 cloves garlic
- 80 grams mozzarella
- 1 whole onions
- 30 grams parmesan or pecorino cheese
- salt (to taste)
- 1 slices brown bread
- 1 tin tinned tomatoes
- 2 tbsp olive oil
Salad
- 0.5 whole bell pepper (yellow)
- 75 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- 0.5 tsp Dijon mustard
- 1 tsp oregano (dried)
- 1 cloves garlic
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 5 grams caster sugar
Instructions
- cut the aubergines into 1 cm thick slices, place the slices on paper towel and sprinkle salt onto the aubergines, leave for 10 minutes, rinse the aubergine under running water to remove salt. Dry the aubergine with kitchen paper, using the pastry brush, brush each aubergine slice with a little oil, cook the aubergine slices in batches in the frying pan turning regularly until golden brown, remove from the pan and set aside.
- Add the remaining oil to the frying pan, peel and chop the onion(s) finely. Add the onions to the frying pan and cook until soft.
- peel and crush the garlic using the garlic crusher or chop finely, add the garlic to the frying pan
- set the oven to 190C 375F or gas mark 5
- add the tinned tomatoes to the frying pan, add the oregano, cook for 5 minutes, taste and season with salt and pepper if necessary
- finely grate the parmesan
- thinly slice the mozzarella
- using a food processor blend the bread into fresh breadcrumbs
- using your rectangular pie dish, Layering the tomato, aubergine and cheeses, Place a layer of tomato sauce on the base, add a layer of aubergine, then a layer of mozzarella, sprinkle with parmesan and torn basil leaves. Repeat until you have used up all the ingredients ending with a layer of cheese (no basil), if cooking extra for the freezer, in a freezable container, follow the layering instruction do not add the breadcrumb layer. allow to cool completely before placing in the freezer
- heat a clean frying pan and toast the Breadcrumbs with a little olive oil and a sprinkle of dried oregano cook till golden brown, if cooking extra for the freezer, allow the additional breadcrumb mixture to cool and place in a plastic bag in the freezer
- spread the breadcrumbs over the aubergine parmigiana, place in the oven, cook for 20 mins
- while the aubergine is cooking
- make the Italian salad dressing by combining the olive oil, red wine vinegar, Dijon mustard, garlic (crushed) and dried oregano. Add salt and pepper, and a pinch of sugar if tart.
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber,then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves, wash and chop the yellow pepper(s) into small pieces, sprinkle over the salad leaves
- remove from the oven, serve with salad
Tried this recipe?Let us know how it was!