Aubergine parmigiana is one of those classic Italian recipes that everyone will love. Rich with a tomato sauce and lots of cheese it’s comforting, warming and absolutely delicious. In fact, we’d go as far as to say it’s one of our favourite aubergine recipes ever. Simply serve with garlic bread or green salad on the side for a tasty tea.
- 1 tbsp olive oil, plus extra for griddling the aubergines
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 400g can chopped tomatoes
- 300ml (
- pt) vegetable stock
- 2tbsp tomato purée
- 1tsp balsamic vinegar
- tsp worcestershire sauce (optional)
- pinch sugar
- tsp dried oregano
- 3 large aubergines, thinly sliced
- 1tbsp breadcrumbs
- 85g parmesan or vegetarian hard cheese
- 3x125g balls mozzarella, thinly sliced
- You will need:
- 30x23cm (12x9in) deep rectangular ovenproof dish
Heat the oil in a large saucepan over a medium-high heat. Sauté the onion for 3 or 4 minutes, or until lightly browned. Add the garlic and cook for a further minute. Add the tomatoes, stock, tomato purée, vinegar, Worcestershire sauce, sugar and oregano. Bring to the boil, then reduce to a simmer to cook gently, uncovered for 30 minutes. Season well.
Heat the oven to 180C, 160C fan, 350F, gas 4. Heat a griddle pan to hot, brush the aubergine slices lightly with olive oil and griddle on each side until browned. Set them aside.
Cover the base of the dish with a third of the aubergine slices, sprinkle a third of the Parmesan (or vegetarian hard cheese) over, top with a third of the mozzarella then spread a third of the tomato sauce over. Repeat this twice with the remaining ingredients and top with the breadcrumbs. Bake for 40 minutes or until browned. Serve with a crunchy green salad.
Top Tip for making Aubergine Parmigiana
To freeze, bake, then cut into portions. Thaw before reheating. It will keep for 2 days in fridge.