Aubergine Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish that’s rich in flavor and relatively easy to make. This dish, with its layers of fried aubergine, rich tomato sauce, and melted cheese, reflects the simplicity and richness of Italian cuisine. It’s a testament to how Italian cooking can take basic ingredients and turn them into something truly extraordinary.
Ingredients
2 tbsp olive oil
3 garlic cloves, minced
3 thyme sprigs
8 sage leaves, finely chopped
4 x 400g cans chopped tomatoes
3 tbsp red wine vinegar
6 large aubergines, thinly sliced lengthways
100g parmesan cheese, finely grated
85g fresh white breadcrumbs
50g pine nuts
2 x 125g balls of mozzarella cheese, torn into small pieces
handful of basil leaves
Method
Starting with the Sauce Let’s begin with the sauce. Grab a large frying pan or a wide saucepan and heat up some oil. Now, throw in your garlic, thyme, and sage and let them cook gently for a few minutes. They need to get all nice and fragrant. Next, add in the tomatoes and a splash of vinegar. Let this all simmer gently for about 20-25 minutes until it thickens up a bit. It’s going to smell amazing!
Aubergine Time While your sauce is simmering, let’s prep the aubergine. Heat up a griddle or another frying pan. Brush your aubergine slices with olive oil on both sides. Then, griddle them in batches. You’re aiming for each slice to be soft and slightly charred – it adds that perfect touch. But watch the heat; you don’t want them burnt! Once they’re done, set them aside on a plate.
Layer it Up Now, grab a large baking dish and spread some of your tomato sauce on the bottom. Take 25g of Parmesan, mix it with the breadcrumbs and pine nuts, and put this mix aside for a moment. Start layering your aubergine slices over the sauce in the dish. Season them nicely. Then spoon over a bit more sauce, and get cheesy with some mozzarella, Parmesan, and basil leaves. Keep layering until you’ve used up all your aubergines and sauce. Top it off with your cheesy breadcrumb mix. You can chill this for up to 24 hours or just go straight to baking. It’s flexible!
Bake and Enjoy Preheat your oven to 200C/180C fan/gas 6. Pop the dish in the oven and bake it for 30-40 minutes. You’re looking for a crispy, golden top and bubbling tomato sauce. Let it rest for about 10 minutes once out of the oven, then sprinkle some fresh basil leaves on top. Serve it up with some salad and crusty bread, and you’ve got yourself a mouth-watering meal!
Nutrition
Serves 6.
Approximately 470 calories per portion.