Deliciously warming, flavoursome and good for the soul
A great veggie dish for the family is the classic aubergine parmigiana
- SERVES: 4 – 6
- PREP TIME: 10 mins
- COOKING TIME: 1.5 hrs
- DIFFICULTY: easy
- IDEAL FOR: vegetarian, meat-free meal, starter, side
- BUDGET: £
Aubergine parmigiana
I used to hate aubergine.
It was a faff to prep with its salt drying, patting etc.
But now they’ve bred out the bitterness and the need to do all the salting.
So, aubergines are now a lot more in my life... who would have thought!
This recipe is great for our staycation as we now have half vegetarian and half meat-eater.
And this dish makes everyone happy so no need for a million pots and pans to satisfy everyone’s needs.
Ingredients
- 1½kg aubergines
- Fine salt
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 2 x 400g tins good tomatoes, chopped or whole
- 150ml red wine
- 1 pinch sugar
- ½ tsp dried oregano
- 200g mozzarella
- 125g parmesan
- 50g breadcrumbs
- 1 handful basil leaves (optional)
Method
- Slice the aubergines thinly lengthways (about ½cm thick).
- (OPTIONAL: sprinkle with salt and leave to drain in a colander for 30 minutes. Then rinse off and pat dry before frying)
- Heat the oil in a large frying pan (or wide saucepan), add the garlic, and oregano, and cook gently for a few mins.
- Tip in the tomatoes, wine and a pinch of sugar and salt then turn the heat down and cook for 20-25 mins until thickened a little
- Pre-heat the oven to 180C (160C fan).
- Fry the aubergine: Coat the bottom of a frying pan with oil over a high heat.
- Working in batches, fry the aubergine slices, until golden brown on both sides. Blot the cooked slices on paper towels.
- Thinly slice the mozzarella and grate the parmesan.
- Layer into a baking dish: Lightly grease a medium baking dish and spread a thin layer of tomato sauce over the base.
- Top this with a layer of aubergines, packing them in tightly, followed by a layer of mozzarella, parmesan and seasoning.
- Repeat the layers until you’ve used up all the aubergine, finishing with a layer of tomato sauce.
- Bake: Toss the breadcrumbs with a little olive oil and a bit more grated parmesan, and sprinkle over the top of the dish.
- Bake for about 30 minutes, until bubbling and browned on top.
- Serve with a sprinkle with torn fresh basil.
Recipe inspired by: The Guardian
