Aubergine Parmigiana— a classic Italian vegetarian starter that's perfect for weekday brunches and dinner
The Aubergine Parmigiana is a simple yet delicious meat-free Italian classic dish that's perfect as a starter, main course or side. Some might even add that it's a meat-free version of lasagne. This humble dish is made with fried aubergine slices layered with tomato sauce, mozzarella and Parmigiano Reggiano. However, you can also grill the aubergine slices, as it adds a touch of smokiness and significantly reduces the amount of oil involved. The dish is then baked to a golden brown for a light, crisp texture–flavourful as ever– without being queasily greasy.
To cook the perfect Aubergine parmigiana, you'll need a quality baking dish. We used the Falcon Enamelware Rectangle Baking Tray to ensure perfectly even heat distribution and give the Aubergine Parmigiana the slightly charred brown texture we want. Pair this dish with a fresh leafy salad lightly dressed in vinegar to complement the cheesy flavours for a delicious vegetarian lunch or dinner.
Aubergine Parmigiana Recipe
Serves: 4-6 Ingredients For the sauce: • 2 tablespoons olive oil • 1 red onion, roughly diced • 8 garlic cloves, sliced • 100ml (31⁄2fl oz) white wine • 2 × 400g (14oz) cans plum tomatoes • 1 tablespoon dried oregano • 3 tablespoons extra-virgin olive oil For the parmigiana: • 1 tablespoon extra-virgin olive oil • 4 aubergines, sliced lengthways about 1.5–2cm (5/8–3⁄4 inch) thick • 100g (31⁄2oz) Parmesan cheese, finely grated or blitzed in a spice grinder or food processor • 125g (9oz) breadcrumbs • 20g (3⁄4oz) basil, leaves picked • 500g (101⁄2oz) mozzarella, drained and sliced • sea salt flakes and black pepper Method:- Heat the oil in a medium pan over medium heat. Add the onion and cook for about 10 minutes until starting to turn translucent. Add the garlic and cook for 1 minute. Add the wine and let the alcohol bubble off for 30 seconds.
- Add the tomatoes and oregano, then half-fill each tomato can with water and add, rinsing out the cans as you go. Roughly break or split open the tomatoes with a spoon. Add the water from the tins. Gently simmer for about 20–30 minutes until reduced and thickened.
- Remove from the heat and allow to cool slightly. Blend with the extra olive oil until mostly smooth. Season with salt and pepper.
- Heat a griddle pan over medium heat. Coat the aubergines with a tablespoon or so of oil and, working in batches, grill on each side for 4-6 minutes until charred and cooked through.
- Preheat the oven to 200°C (400°F), Gas Mark 6. Spoon some sauce on the base of a square falcon bake tray, 25 × 25cm (10 × 10 inch), followed by a scattering of Parmesan and a small handful of the breadcrumbs and basil leaves. Top with a layer of aubergine, cutting them to fit if needed. Repeat the layering in this manner but add some of the mozzarella after the sauce each time. Finish with a layer of tomato, cheese and breadcrumbs.
- Drizzle with the remaining oil and bake in the oven for 40–50 minutes until golden and bubbling.
- Remove from the oven and allow to stand for 20–30 minutes before serving.
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