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.
HOW TO MAKE AUBERGINE PARMIGIANA
- 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.
Fabulously fresh, these cod bruschetta will take you straight to the Italian Riviera!
By Samuel Goldsmith •
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith •
Low alcohol wines so you can enjoy a glass or two without a fuzzy head in the morning
By Woman and Home •
Jennifer Garner has one concern about the 'Bennifer' reunion
Jennifer Garner shared her worries over the pace of Ben Affleck and Jennifer Lopez's relationship
By Rylee Johnston •
Will Britney Spears ever perform again? Her latest Instagram Q&A gives fans some insight
'I'm in a transition in my life,' the pop star reveals
By Danielle Valente •
Starbucks is out of hazelnut syrup and a few other favorites
Starbucks is undergoing a temporary supply shortage on over two dozen popular ingredients
By Rylee Johnston •