A delicious eggplant parmigiana with layers of lightly fried aubergines, tomato sauce, basil, gooey Mozzarella and Parmesan all topped with a crispy breadcrumb topping, and served with a fresh green salad. This dish is easy to prepare and delicious by itself and should be served with a simple salad and either crusty bread or garlic bread.
Aubergine Parmigiana or eggplant parmesan is an Italian dish made with fried aubergine (eggplant) slices layered with a mixture of mozzarella and Parmesan cheese and a rich traditional tomato sauce. The dish should finish with a cheese layer and is baked in the oven.
Eggplant parmesan is the other name given to Aubergine Parmigiana, this name comes from the main ingredients of the dish which are eggplants (aubergines) and parmesan cheese
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.
This dish can is perfect for your evening meal in summer or winter, serve with crusty bread or a light green salad with a pesto based dressing.
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.
Add the minimum amount of oil possible to the aubergine slices when frying, if you cook the slices with too much oil the aubergine parmigiana can be greasy or soggy.
Ensure you leave to cool fully before freezing or placing in the fridge, if you cool to fast ot can change the taste.
Other aubergine recipes