Grilled Aubergine Parmigiana

Today I’m sharing my favourite dish, a great Italian Classic – the grilled version of the “Parmigiana di Melanzane”.

If you have never tried it you should definitely give it a go, it’s just amazing!

I really hope you’ll enjoy it and if you try it let me know what you think. 😉

 

Total Time1 hrPrep Time30 minsCook Time30 minsDifficultyIntermediateYields1 Serving

 
Ingredients (5 - 6 portions)

For the Tomato Sauce
 1.20 kg passata or 3x400g tins of plum tomatoes
 ½ onion
 1 carrot
 ½ tsp sugar (to remove the acidity)
 1 tsp salt
 2 tbsp extra-virgin olive oil
 fresh basil
 pepper
For the Parmigiana layers
 4 aubergines (eggplants) - around 1.3 kg
 500 g mozzarella (fiordilatte)
 100 g mild cheese (like cacciocavallo, edam or mild cheddar)
 150 g parmesan*
 fresh basil

* use vegetarian parmesan or vegetarian hard cheese if you follow a vegetarian diet.

 

Instructions

Make the Tomato Sauce
1

Prepare the Soffritto:
Peel the onion and the carrot and finely chop.
Move them into a saucepan with 2 tbsp of olive oil and sautee for 5/6 minutes until the onion is golden.

2

Add all the other ingredients (tomatoes, salt, sugar, pepper and basil). Mix with a spoon and let it cook at medium heat for 20-25 minutes stirring regularly. Add some water if the sauce is too thick.

3

Adjust with salt and pepper.

Prepare the Parmigiana
4

Prepare the aubergines:
Remove the stalks from the aubergines and slice them into 1cm thick slices.
Heat up a grill or a non-stick pan and grill the aubergines until lightly browned. When you finish set them aside.

(Note: I'm proposing the grilled version of the parmigiana which I personally prefer as it's lighter but if you want to follow the traditional southern Italy recipe you would need to fry the aubergines in hot peanut/seed oil - your choice!)

5

Chop the cheese into small pieces.

6

Preheat the oven to 200 °C.

7

Take a medium-sized roasting tin. Pour 1 ladle of tomato sauce into the tin and spread it out.
Add a layer of aubergine slices, spread another layer of tomato sauce on top, then add the cheese slices, a generous sprinkle of parmesan and a few basil leaves.

8

Continue to repeat the layers until all the aubergines are used. Finish with the layer of cheese topped with a final generous sprinkle of Parmesan.

9

Bake for 25/30 minutes until the top is golden.

10

Remove the parmigiana from the oven, let it cool down for a few minutes and serve.

Notes

If you follow a vegan diet you can make a vegan version by substituting the regular mozzarella/cheese with vegan mozzarella and the parmesan with nutritional yeast.

 

Ingredients

For the Tomato Sauce
 1.20 kg passata or 3x400g tins of plum tomatoes
 ½ onion
 1 carrot
 ½ tsp sugar (to remove the acidity)
 1 tsp salt
 2 tbsp extra-virgin olive oil
 fresh basil
 pepper
For the Parmigiana layers
 4 aubergines (eggplants) - around 1.3 kg
 500 g mozzarella (fiordilatte)
 100 g mild cheese (like cacciocavallo, edam or mild cheddar)
 150 g parmesan*
 fresh basil

Directions

Make the Tomato Sauce
1

Prepare the Soffritto:
Peel the onion and the carrot and finely chop.
Move them into a saucepan with 2 tbsp of olive oil and sautee for 5/6 minutes until the onion is golden.

2

Add all the other ingredients (tomatoes, salt, sugar, pepper and basil). Mix with a spoon and let it cook at medium heat for 20-25 minutes stirring regularly. Add some water if the sauce is too thick.

3

Adjust with salt and pepper.

Prepare the Parmigiana
4

Prepare the aubergines:
Remove the stalks from the aubergines and slice them into 1cm thick slices.
Heat up a grill or a non-stick pan and grill the aubergines until lightly browned. When you finish set them aside.

(Note: I'm proposing the grilled version of the parmigiana which I personally prefer as it's lighter but if you want to follow the traditional southern Italy recipe you would need to fry the aubergines in hot peanut/seed oil - your choice!)

5

Chop the cheese into small pieces.

6

Preheat the oven to 200 °C.

7

Take a medium-sized roasting tin. Pour 1 ladle of tomato sauce into the tin and spread it out.
Add a layer of aubergine slices, spread another layer of tomato sauce on top, then add the cheese slices, a generous sprinkle of parmesan and a few basil leaves.

8

Continue to repeat the layers until all the aubergines are used. Finish with the layer of cheese topped with a final generous sprinkle of Parmesan.

9

Bake for 25/30 minutes until the top is golden.

10

Remove the parmigiana from the oven, let it cool down for a few minutes and serve.

Grilled Aubergine Parmigiana

Leave a Reply

Your email address will not be published. Required fields are marked *