with crunchy croutons and melted mozzarella
Aubergine Parmigiana is a classic Italian dish that hails specifically from southern Italy. It's such a classic, in fact, that it dates at least as far back as the 1300s. Astounding then, that the very same recipe remains just as sought after—and scrumptious—today.
Allergens
Utensils
Tags
Aubergine
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Italian Herbs
0.5 sachet(s)
Chopped Tomatoes
1 pack(s)
Passata
1 pack(s)
Mozzarella
125 grams
Grated Italian Style Hard Cheese
25 grams
Balsamic Vinegar
1 sachet(s)
Baguette
2 unit(s)
Parsley
5 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the aubergine lengthways into ½ cm thick slices. Sprinkle the slices generously with salt on both sides and place in a colander. Let the salt soak in.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the onion, garlic and half the Italian herbs (double for 4p) and fry until softened, stirring occasionally, 4-5 mins.
- Deglaze with the balsamic vinegar, chopped tomatoes and passata.
- Add half the parsley, season with salt, pepper and ½ tsp sugar (double for 4p).
- Cover and simmer for 10-12 mins.
- Meanwhile, tear or cut the mozzarella into small pieces.
- Roughly cut half the baguettes into 2cm chunks to make your croutons.
- Pat the aubergine slices well with kitchen paper and scrape off the salt.
- Place a large pan over high heat with a drizzle of oil.
- Fry the aubergine slices (in batches) until golden brown, 4-6 mins. Turn halfway through.
- Remove from the pan and place on kitchen paper to drain.
- Repeat the same method with the remaining aubergine slices.
- Coat the base of an oven dish with tomato sauce.
- Add one-third of the aubergine slices on top. Spoon over one-third of the tomato sauce. Sprinkle on one-third of the grated cheese and one-third of the mozzarella.
- Repeat with remaining aubergine, tomato sauce, mozzarella and grated cheese.
- Scatter croutons over and bake in the oven, 10-15 mins.
- When 5 mins of cooking time remain, pop remaining baguette into the oven to warm through, 2-3 mins.
- Divide the aubergine parmigiana between plates.
- Halve the warmed baguette and serve alongside.
- Garnish with the remaining parsley.
686
kcal
Energy (kcal)
2871
kJ
Energy (kJ)
20.2
g
Fat
11.6
g
of which saturates
95
g
Carbohydrate
23.5
g
of which sugars
8.4
g
Dietary Fiber
32.8
g
Protein
0
mg
Cholesterol
3.71
g
Salt
