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Aubergine Parmigiana (Melanzane alla Parmigiana)
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Total Time:
1 hour 30 minutes
Delicious layered aubergine dish with Parmesan and tomatoes, perfect pairing with roasted meats or fish.
Ingredients:
  • 3 large firm aubergines
  • olive oil
  • 1 onion
  • ½ a bulb of spring garlic or 1 clove of regular garlic
  • 1 heaped teaspoon dried oregano
  • 2 x 400 g tins of quality plum tomatoes or 1kg fresh ripe tomatoes
  • wine vinegar
  • 1 bunch of fresh basil (30g)
  • 3 large handfuls of Parmesan cheese (freshly grated)
  • 2 handfuls of dried breadcrumbs
  • a few sprigs of fresh oregano
  • 150 g buffalo mozzarella (optional)
Instructions:
  • Heat a griddle pan or barbecue. Slice aubergines 1cm thick. Finely chop onion and slice garlic. Heat olive oil in a pan, sauté onion, garlic, and oregano for 10 minutes until soft. If using tinned tomatoes, break them up. If using fresh, blanch in boiling water, peel and deseed. Add tomatoes to the pan, simmer for 15 minutes. Grill aubergines until charred. Season tomato sauce with salt, pepper, vinegar, and basil. Layer tomato sauce, Parmesan, aubergines in a baking dish. Repeat layers, ending with sauce, Parmesan. Mix oregano, breadcrumbs, olive oil, sprinkle on top. Add mozzarella. Bake at 190°C/375°F/gas 5 for 30 minutes. Serve hot or cold.

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