Italian aubergine parmigiana a tomato and aubergine bake with parmesan and mozzarella served with salad

Aubergine Parmigiana Recipe

Name: Aubergine Parmigiana
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Cuisine: italian
Ingredients: 1 aubergine; 0.5 bell pepper (yellow); black pepper (to taste); 1 slices brown bread; caster sugar (to taste); 75 grams cherry tomatoes; 0.5 cucumber; 0.5 tsp Dijon mustard; 3 sprig fresh basil; 2 cloves garlic; 80 grams mozzarella; 5 tbsp olive oil; 1 onions; 2 tsp oregano (dried); 30 grams parmesan or pecorino cheese; 1 tbsp red wine vinegar; 40 grams Salad leaves; salt (to taste); 1 tin tinned tomatoes

50 Minutes

Serves: 2

This delicious aubergine parmigiana has layers of crisp sliced aubergines, rich tomato and basil sauce, gooey Mozzarella and Parmesan, topped with a crispy breadcrumb. This sumptuous tomato and aubergine bake is served with a fresh green salad

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Recipe Ingreds

Parmigana

1 aubergine
black pepper (to taste)
1 tsp oregano (dried)
3 sprig fresh basil
1 cloves garlic
80 grams mozzarella
1 onions
30 grams parmesan or pecorino cheese
salt (to taste)
1 slices brown bread
1 tin tinned tomatoes
2 tbsp olive oil

Salad

0.5 bell pepper (yellow)
75 grams cherry tomatoes
0.5 cucumber
40 grams Salad leaves

Dressing

0.5 tsp Dijon mustard
1 tsp oregano (dried)
1 cloves garlic
3 tbsp olive oil
1 tbsp red wine vinegar
caster sugar (to taste)

Recipe with pictures Steps

Step 1

cut the aubergines into 1 cm thick slices
place the slices on paper towel and sprinkle salt onto the aubergines
leave for 10 minutes
rinse the aubergine under running water to remove salt
Dry the aubergine with kitchen paper
using the pastry brush, brush each aubergine slice with a little oil
cook the aubergine slices in batches in the frying pan turning regularly until golden brown
remove from the pan and set a side.

Step 2

add the remaining oil to the frying pan
peel and chop the onion(s) finely
Add the onions to the frying pan and cook until soft

Step 3

peel and crush the garlic using the garlic crusher or chop finely
add the garlic to the frying pan

Step 4

set the oven to 190C 375F or gas mark 5

Step 5

add the tinned tomatoes to the frying pan
add the oregano
cook for 5 minutes
taste and season with salt and pepper if necessary

Step 6

finely grate the parmesan

Step 7

thinly slice the mozzarella

Step 8

using a food processor blend the bread into fresh breadcrumbs

Step 9

using your rectangular pie dish
Layering the tomato, aubergine and cheeses, Place a layer of tomato sauce on the base, add a layer of aubergine, then a layer of mozzarella, sprinkle with parmesan and torn basil leaves.
Repeat until you have used up all the ingredients ending with a layer of cheese (no basil)
if cooking extra for the freezer, in a freezable container, follow the layering instruction do not add the breadcrumb layer. allow to cool completely before placing in the freezer

step 10

heat a clean frying pan and toast the Breadcrumbs with a little olive oil and a sprinkle of dried oregano cook till golden brown
if cooking extra for the freezer, allow the additional breadcrumb mixture to cool and place in a plastic bag in the freezer

Step 11

spread the breadcrumbs over the aubergine parmigiana
place in the oven
cook for 20 mins

Step 12

while the aubergine is cooking

Step 13

make the Italian salad dressing by combining the olive oil, red wine vinegar, Dijon mustard, garlic (crushed) and dried oregano. Add salt and pepper, and a pinch of sugar if tart.

Step 14

wash mixed leaves and place in a serving bowl.
place a cross on the top of the cucumber
then slice the cucumber to form quarters
sprinkle over the salad leaves
wash the cherry tomatoes and then slice in half
sprinkle over the salad leaves
wash and chop the yellow pepper(s) into small pieces
sprinkle over the salad leaves

Step 15

remove from the oven
serve with salad

Recipe Utensils

1 bowl
2 chopping board
1 food processor
2 Garlic crusher
1 grater
1 kitchen paper
2 large knife
1 non stick frying pan
1 pastry brush
1 rectangular pie dish
1 sieve

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What is Aubergine Parmigiana

Aubergine Parmigiana or eggplant parmesan is an Italian oven baked dish made with fried aubergine (eggplant) sliced, layered with a mixture of mozzarella and Parmesan cheese and a rich traditional tomato sauce. No one is quite sure the exact origin of the dish it is believed to come from one of the Southern regions of Campania and Sicily.

How to make homemade Aubergine Parmigiana

First prepare the aubergines by slicing them, and lightly frying with as little oil as possible cook the slices in batches and set aside. Add the minimum amount of oil possible to the aubergine slices when frying, if you cook the slices with too much oil the aubergine slices can be greasy or soggy. Next make a rich traditional tomato sauce with tomatoes, onions and garlic. In an oven proof dish layer the tomato sauce, aubergines slices, basil leaves and grated mozzarella and parmesan, repeat layers ending with a cheese layer. Finally bake till golden brown

Eggplant parmesan meal and dinner ideas

This dish can is perfect for your evening meal in summer or winter, serve with

crusty bread or garlic bread in the winter
light green salad with a pesto based dressing in the summer

Aubergine Starter or main course

The dish is perfect for a vegetarian dinner party as a main or a smaller portion can be served in individual dishes as a starter for an Italian themed dinner party. If your serving it as a main course, serve with a crispy salad or crusty bread

Can you Freeze and reheat Aubergine Parmigiana?

Aubergine Parmigiana should be frozen before it is baked. Create the layers in a freezer proof dish, wrap tightly in foil or cling film and freeze. Remove from the freezer the night before to allow it to defrost and then follow the cooking instructions. If you have leftover aubergine parmigiana, leave to cool cover with cling film and then refrigerate. Remove from the fridge and reheat in the microwave till piping hot. Keep for a maximum of 3 days in the fridge.

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