Aubergine Parmigiana with layers of fried aubergine, passata, Parmesan and mozzarella: a rich, comforting classic of Italian cuisine.
4 people
1
Wash and trim the aubergines, then cut them into slices lengthwise. Ensure they are not too thin. Arrange them in a colander, scatter some salt over them and cover with a weight to help remove any excess water.
2
Drain the aubergine slices, squeeze well, and fry them in hot olive oil.
3
Fry the chopped garlic in a little olive oil and, as soon as it starts to brown, remove it and pour in the passata; reduce it, remove from the heat, flavour it with basil and a pinch of salt, and pass it through a food mill or coarse sieve.
4
Arrange the aubergine slices in the bottom of a greased ovenproof dish, cover with 1 ladleful of passata, sprinkle with grated Parmesan and cover with thin slices of mozzarella.
5
Repeat this operation of layering aubergine, sauce, Parmesan and mozzarella until they are all used up; the last layer should be of passata.
6
Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for about 40 minutes.
7
Serve the dish while it is nice and hot.
Aubergine Parmigiana is a much-loved Italian dish built from generous layers of fried aubergine, passata, grated Parmesan and mozzarella. Fresh basil adds an aromatic touch, while baking brings the ingredients together into a rich, satisfying combination of tender aubergine and melted cheese. This aubergine and Parmesan bake is ideal as a comforting main course or a substantial side dish.
For a well-balanced Aubergine Parmigiana, salt the aubergine slices and let them drain before frying to remove excess moisture. Reduce the passata before assembling so it has a thicker consistency, then alternate it with the aubergine, Parmesan and mozzarella to create distinct layers. Finish with a final layer of passata and a drizzle of olive oil, then bake until the dish is bubbling and the flavors have blended together.
