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)
Basil
10 grams
Italian Herbs
0.5 sachet(s)
Chopped Tomatoes
1 pack(s)
Passata
1 pack(s)
Mozzarella
125 grams
Brioche Buns
2 unit(s)
Grated Italian Style Hard Cheese
25 grams
Balsamic Vinegar
1 sachet(s)
Oil
to taste
Flour
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 tear the basil leaves.
- In a large bowl, mix together the garlic, onion, balsamic vinegar, chopped tomato, passata, half the dried Italian herbs (double for 4p) and half the basil.
- Add ½ tsp sugar (double for 4p). Season well with salt and pepper.
- Roughly tear the brioche buns into 2cm chunks.
- Add the torn brioche to a bowl with 1 tbsp oil (double for 4p). Season with a pinch of salt and pepper.
- Spread 4 tbsp flour (double for 4p) over a large plate along with a pinch of salt and pepper.
- Pat the aubergine slices well with kitchen paper and scrape off the salt.
- Coat the slices in the flour.
- Place a large pan over high heat with a drizzle of oil.
- Fry half the aubergine slices until golden brown, 4-6 mins. Turn over halfway through.
- Remove from the pan and drain on kitchen paper.
- Repeat the same method with the remaining aubergine slices.
- Tear the mozzarella into small pieces.
- Cover the base of an oven dish with a little tomato sauce.
- Place one-third of the aubergine slices on top and spoon over one-third of the tomato sauce. Sprinkle with one-third of the grated cheese and one-third of the mozzarella.
- Repeat with the remaining aubergine, tomato sauce, mozzarella and grated cheese.
- Spread the croutons over the top and bake in the oven for 10-15 mins.
- Divide the aubergine parmigiana between plates.
- Garnish with the remaining basil.
556
kcal
Energy (kcal)
2327
kJ
Energy (kJ)
22.3
g
Fat
11.9
g
of which saturates
64.4
g
Carbohydrate
25.9
g
of which sugars
5.3
g
Dietary Fiber
26.8
g
Protein
0
mg
Cholesterol
2.82
g
Salt
