Description
A delicious and hearty Italian classic, Aubergine Parmigiana combines layers of tender grilled aubergine slices with rich tomato sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses. This baked dish is perfect as a satisfying vegetarian main course and delivers bold, comforting flavors with every bite.
Ingredients
Aubergine
- 2 large aubergines, sliced into thin slices about 5mm/¼in thick
- 2 tbsp olive oil
Cheese
- 100g/3½oz ricotta
- 100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)
- 100g/3½oz mozzarella, sliced
Tomato Sauce
- 2 garlic cloves, finely chopped
- 1 red onion, finely chopped
- a good splash olive oil (approximately 1 tbsp)
- 2 x 400g tins chopped tomatoes
- 2 tsp dried oregano
- 125ml/4fl oz red wine
Seasoning
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare and Grill Aubergine: Brush aubergine slices with olive oil on both sides until coated. Heat a griddle pan over medium-high heat and cook the aubergine slices for 2-3 minutes on each side, until lightly browned and tender. Remove and set aside.
- Make Tomato Sauce: Heat a large frying pan over medium heat and add a splash of olive oil. Sauté the finely chopped garlic and red onion until softened and fragrant, about 3-5 minutes. Add the chopped tomatoes, dried oregano, and red wine. Simmer the sauce gently for about 15 minutes until it thickens slightly. Season with salt and freshly ground black pepper to taste.
- Preheat Oven: Preheat your oven to 220°C (200°C fan)/Gas mark 7 in preparation for baking the parmigiana.
- Assemble Layers: In a medium-sized roasting tin, spread a thin layer of the tomato sauce on the bottom. Add a single layer of grilled aubergine slices, then spread more tomato sauce evenly on top. Dollop half of the ricotta over this layer and sprinkle with grated Parmesan. Season with salt and pepper. Repeat the layering with the remaining aubergine, sauce, ricotta, and Parmesan.
- Add Mozzarella and Bake: Finish the dish by topping with the sliced mozzarella and a final sprinkle of Parmesan cheese. Place the assembled parmigiana in the preheated oven and bake for 25 minutes until bubbly, browned, and the cheese is melted and golden.
- Serve: Remove from the oven and serve hot, ideally accompanied by a fresh green salad. Leftovers reheat well for another meal.
Notes
- Use firm, fresh aubergines for best texture and flavor.
- Grilling aubergine slices prevents excess oil absorption and keeps the dish lighter.
- For a vegetarian version, ensure the Parmesan cheese is free from animal rennet or substitute with a vegetarian hard cheese.
- The dish can be made ahead and baked just before serving.
- Serve with crusty bread or a simple green salad for a complete meal.
- Leftovers can be refrigerated and reheated in the oven or microwave.
