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AI-generated photograph: A neat square of aubergine parmigiana on a white plate showing its layers of aubergine, red tomato sauce and melted mozzarella, a golden blistered top, a basil leaf and a small pile of rocket

Home · Recipes · Aubergine parmigiana

Italian · Dinner

Aubergine parmigiana

layered roast aubergine · slow tomato and basil · bubbling mozzarella

AI-generated photograph

Layers of soft roast aubergine, a sweet garlic and basil tomato sauce and melting mozzarella, baked until bubbling with a golden top. A trattoria classic that needs nothing more than a green salad.

Contains: milk, as written. Milk is in the mozzarella and the hard cheese. The aubergines, tomatoes and herbs contain none of the 14 allergens.

Ingredients

  • 3 large aubergines (about 1kg), cut lengthways into slices 1cm thick
  • 5 tablespoons olive oil: 4 for the aubergines, 1 for the sauce
  • 1 teaspoon salt
  • 2 garlic cloves, thinly sliced
  • 2 tins chopped tomatoes (400g each)
  • 1 teaspoon caster sugar
  • 20g fresh basil, leaves picked
  • 2 balls mozzarella (125g each), drained and torn into pieces
  • 60g vegetarian Italian-style hard cheese, finely grated
  • Black pepper
  • To serve: 100g rocket

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Let's cook

  1. Heat the oven to 200C (180C fan). Brush the aubergine slices on both sides with 4 tablespoons of the oil, lay them on 2 large baking trays in one layer and sprinkle with half the salt.
  2. Roast for 25 minutes, turning the slices halfway, until soft all the way through and golden in patches. They must be fully soft now; they do not soften much more in the bake.
  3. Meanwhile make the sauce. Heat the last tablespoon of oil in a pan on a low heat and cook the garlic for 1 minute until it smells sweet, without letting it brown. Add the tomatoes, sugar, the rest of the salt and half the basil, torn. Simmer for 20 minutes, stirring now and then, until thick. Season with pepper.
  4. In an ovenproof dish about 20 by 30cm, spread a thin layer of sauce. Cover it with a layer of aubergine slices, then more sauce, a few pieces of mozzarella, a sprinkle of the hard cheese and a few basil leaves.
  5. Repeat the layers until everything is used, finishing with sauce, the last of the mozzarella and the hard cheese on top.
  6. Bake for 30 minutes, until bubbling at the edges and golden on top.
  7. Leave it to stand for 10 minutes before cutting, so the layers hold together. Serve squares of it on warm plates with a handful of rocket.

Tips

  • Roasting the aubergine instead of frying it uses far less oil and gives the same soft, sweet slices.
  • Traditional Parmesan is made with animal rennet, so it is not vegetarian. Look for a vegetarian Italian-style hard cheese in the cheese aisle.
  • Leftovers keep in the fridge for 2 days. Reheat in the oven until steaming hot in the middle.

Swaps

  • Not vegetarian: use real Parmigiano Reggiano for the hard cheese.
  • More filling: add a layer of thinly sliced cooked potatoes in the middle.

More in the Italian meal plan

Our own recipe. The photograph is AI-generated.

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The Italian meal plan