Name: Aubergine Parmigiana
Prep time: 40 min
Cook time: 100 min
Yield: 8
Ingredients: 3 3/4 lb black oval aubergines; 2.2 lb tomato passata; 1 yellow onion; Fresh basil leaves, to taste; Extra virgin olive oil, to taste; Fine salt, to taste; 1.1 lb mozzarella cheese; 5.3 oz Parmigiano Reggiano PDO, grated; Peanut oil, for frying

A traditional southern Italian staple celebrating classic Mediterranean flavours. Naturally gluten-free and vegetarian, this comforting dish is packed with layers of rich, savory goodness. It pairs perfectly with a crisp green salad and crusty bread for a satisfying lunch or dinner. The contrast between tender aubergines, vibrant tomato sauce, and gooey cheese provides a deeply comforting texture profile.

Ingredients

Base and Sauce

3 3/4 lb black oval aubergines 2.2 lb tomato passata 1 yellow onion Fresh basil leaves, to taste Extra virgin olive oil, to taste Fine salt, to taste

Cheeses

1.1 lb mozzarella cheese 5.3 oz Parmigiano Reggiano PDO, grated

Frying

Peanut oil, for frying

Method

Prepare the Sauce and Cheese

Peel and finely chop the onion.

Heat a thin layer of extra virgin olive oil in a saucepan and saute the onion for a couple of minutes until translucent.

Pour in the tomato passata, season with fine salt, and stir in the fresh basil leaves.

Rinse the passata container with a splash of water, add it to the pan, and simmer gently over low heat for 45 to 50 minutes.

Chop the mozzarella cheese into uniform small cubes while the sauce cooks.

Prepare and Fry the Aubergines

Wash the aubergines, trim off the stems, and slice them lengthwise into 4-5 mm thick slices.

Dry each aubergine slice thoroughly with kitchen paper towels.

Heat the groundnut oil to 170°C in a large frying pan.

Fry the aubergine slices in small batches until they turn lightly golden, then drain them well onto kitchen paper towels.

Assemble and Bake

Preheat the conventional oven to 200°C.

Spread a small ladle of tomato sauce across the bottom of a 20x30 cm baking dish.

Arrange a single layer of fried aubergine slices across the bottom, then coat with another layer of tomato sauce.

Scatter a portion of the diced mozzarella, dust with grated Parmigiano Reggiano, and scatter fresh basil leaves over the cheese.

Repeat this layering sequence of aubergines, sauce, mozzarella, Parmigiano, and basil until all ingredients are used, ensuring the final top layer is finished with mozzarella and Parmigiano Reggiano.

Bake in the preheated oven for approximately 30 minutes until bubbling and golden.

Remove from the oven and allow the dish to stand for 15-20 minutes to firm up before slicing.

Aubergine Parmigiana

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