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Ingredients

Adjust Servings:
1.5 kg aubergines
1.4 l tomato puree (canned or home-made)
150 g Parmesan cheese
500 g mozzarella
3-4 tbsp olive oil
1 medium onion
1 handful basil leaves
Vegetable oil for frying
Salt
Freshly ground black pepper
Parmigiana di Melanzane – Aubergine Parmigiana

Parmigiana di Melanzane – Aubergine Parmigiana

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 120
  • Serves 8
  • Medium

Ingredients

  • 1.5 kg aubergines

  • 1.4 l tomato puree (canned or home-made)

  • 150 g Parmesan cheese

  • 500 g mozzarella

  • 3-4 tbsp olive oil

  • 1 medium onion

  • 1 handful basil leaves

  • Vegetable oil for frying

  • Salt

  • Freshly ground black pepper

Directions

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This dish is legendary! It is popular in many regions within (especially in Sicily) and beyond Italy. Though the dish is prepared differently and its name is pronounced slightly different in each region, the main technique and ingredients remain unchangeable: tomatoes, aubergines, basil and cheese.

Aubergine parmigiana is a very summer and light dish. The dish consists of sliced aubergines fried in oil, layered with tomato sauce and cheese, and baked in an oven. It’s an extremely rich vegetable dish – a very prominent representative of the Mediterranean cuisine!

Try, you will love this dish!

There are a few important things you should know:

  1. Taking into account that aubergines are fried in vegetable oil and cheese is high-fat, it is essential to avoid excess grease in parmigiana. I recommend you not add vegetable oil to a frying pan, but brush or spray aubergine slices with oil on both sides and fry in a dry pan. And the very “light” variation is to grill aubergines or fry them without oil in a grill pan.
  2. In order that parmigiana keeps its form, it’s important to arrange each layer of aubergine slices in the opposite direction to the layer below.
  3. Best augergines for parmigiana are chubby medium-sized oval ones. However, you may use the ones you like.
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Steps

1
Done

Wash and pat the aubergines dry. Remove the stalks, slice the aubergines up into 3mm thick slices. Transfer to a bowl and generously sprinkle with salt. Carefully mix with hands and let drain for 30-60 min.

2
Done

Meanwhile, prepare the tomato sauce. Dice the onion and cook it in olive oil until soft. Add the tomato puree and salt. Bring to a boil and stew uncovered over low heat for 45 min, stirring occasionally. Add torn-up basil leaves in the end.

3
Done

Rinse the aubergine slices, pat them dry and brush or spray with vegetable oil on both sides. Fry in a dry pan on both sides. Transfer onto kitchen paper to get rid of any excess oil.

4
Done

Coarsely grate Parmesan cheese. Take mozzarella out of brine and cut in 1x1 cm cubes. Discard any excess serum in 5 min.

5
Done

Preheat the oven to 200 degrees Celsius.

6
Done

Assemble the parmigiana:

- On the bottom of a square baking pan spoon a few tablespoons of the tomato sauce, smoothing the surface.

- Top the sauce with a layer of aubergine slices, placing them closely to each other.

- Season with black pepper

- Scatter over Parmesan cheese

- Scatter over some mozzarella cubes

- Spread some tomato sauce

- Top the sauce with a layer of aubergine slices, placing them closely to each other.

- Slightly press to the bottom with your hands

- Repeat these layers (black pepper, Parmesan cheese, mozzarella, tomato sauce, aubergine slices) until you’ve used all the ingredients up.

- The last layer: aubergine slices, the tomato sauce, mozzarella, Parmesan cheese.

7
Done

Bake at 200 degrees Celsius for 40 min until the top is golden brown.

8
Done

Take out of the oven and let chill before serving.

How to serve:

Serve hot but not right from the oven. Cut in slices, scatter fresh basil leaves over the top.

How to keep:

Can be kept refrigerated for 2-3 days, covered in plastic wrap (don’t use foil, it may react with tomato sauce).

Or cut in slices and freeze. Before serving, defrost in the fridge, warm up and serve.

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