This Aubergine Parmigiana recipe is a lighter take on the classic Italian comfort food, made by roasting the Aubergines instead of frying them. It’s rich, cheesy, and packed with flavour, making it perfect for a cozy evening meal.
INGREDIENTS Serves 4
For the Tomato Sauce
1 tablespoons extra virgin olive oil
large yellow onion finely chopped
2 cloves garlic crushed
600 g tomato passata or tomato purée
1 teaspoon salt plus black pepper to taste
For the Aubergines
2 medium Aubergines about 1.8 Kg
2 tablespoons extra virgin olive oil
1 teaspoon salt
For Layering
70 g Parmigiano Reggiano or Grana Padano – grated
140 g mozzarella chopped or grated – about 10 oz
1 handful fresh basil leaves
METHOD
Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes until softened. Stir in the garlic and cook for another minute. Pour in the tomato passata. And add 60ml water. Season with salt and black pepper to taste.
Simmer over medium-low heat for 30 to 40 minutes, stirring occasionally, until thick.
Preheat the oven to 220°C. Line 3 baking sheets with parchment paper.
Trim the Aubergines and cut them lengthwise into 0.6-cm slices. Arrange them in a single layer without overlapping, brush with the olive oil, and season with salt.
Roast for about 25 minutes, until tender and golden
Reduce the oven temperature to 180°C
Start to build the parmigiana into 4 layers. Save a little extra tomato sauce, Parmesan, and mozzarella for the final layer.
Spread a thin layer of tomato sauce in a 9 × 13-inch baking dish. Add a layer of Aubergine , keeping the slices close together without overlapping. Top with a layer of tomato sauce, grated Parmesan, and mozzarella.
Carry on with the layers until you have 4. Finish with a generous layer of Tomato sauce Parmasen and mozzarella.
Bake for about 30 minutes until the sauce is bubbling
Let the Parmigiana rest for 15 minutes, before serving and then garnish with the basil
Original Recipe Plant based School
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