Aubergine Parmigiana
Aubergine is a seriously versatile vegetable, and this comforting aubergine Parmigiana recipe transforms it into a hearty, family-friendly dish that's pure Italian indulgence!
Ingredients
Method
1. Preheat the oven to 180°C.
2. Sweat the onion, garlic, thyme and sage in 2 tbsp olive oil until softened.
3. Add the chopped tomatoes, passata, vinegar and sugar and simmer for 20 minutes to thicken. Remove from the heat and stir in the basil leaves. Season to taste.
4. Meanwhile, cook seasoned aubergine slices on an oiled griddle, in batches, until softened and slightly charred.
5. Layer tomato sauce, Parmigiano Reggiano and aubergines in a large ovenproof dish, finishing with a layer of tomato sauce.
6. Mix together the breadcrumb topping ingredients and sprinkle over the tomato layer.
7. Bake in the oven for 50-60 minutes until cooked through and golden. Rest for 5 minutes before serving with extra Parmigiano Reggiano and basil.
Recipe courtesy of Parmigiano Reggiano
This Aubergine Parmigiana Recipe is Mouthwatering Mediterranean Magic!
Is aubergine parm the ultimate comfort food? Perfect for weeknight family dinners, this dish is a delicious layered bake of tender aubergine slices, rich tomato sauce, and lots of oozy Parmigiano Reggiano cheese. With an aromatic blend of garlic, thyme, and basil, this aubergine Parmigiana recipe is a symphony of classic Italian flavours that will transport your taste buds to the sun-soaked Mediterranean coast.
With its layers of soft aubergine, tangy tomato sauce, and gooey Parmigiano Reggiano, this aubergine Parmigiana recipe is a dinner time delight. This comforting one-dish wonder is also incredibly versatile - serve as a hearty vegetarian main or a side dish to complement grilled meats.
So if you’re looking for epic eggplant recipes, Parmigiana is at the top of the tree, and it will take you on a culinary journey through Italy's rich gastronomic heritage. But do you know where it actually comes from? In fact, no-one’s completely sure! It’s claimed by Parma in the northern Italian region of Emilia-Romagna, but despite its name, it’s also claimed by the regions of Campania in the southwest, and even Sicily. Others say it might be from Naples, and each region proudly claims their version as the authentic original. Yet wherever it comes from, aubergine parm has been a staple of Italian cuisine for centuries.
