This dish requires a bit of effort so when you’re making it, why not make it for a crowd. My version treats the aubergine the same way you would chicken by coating it in breadcrumbs for a lovely texture to the dish.
I don’t blitz my sauce, but if you prefer a smooth sauce, use a stick blender once it’s cooked.
Everything can be prepared ahead of time and finished in the oven and under the grill when your guests arrive. We eat it with a green salad
Tomato sauce
2 tbsp olive oil
2 medium onions, finely chopped
3 garlic cloves, minced
1 tbsp tomato puree
800g passata
1 tbsp sugar (optional)
1 tsp dried Italian herbs or oregano
Aubergine
3 aubergine, cut into 1cm slices
4 tbsp flour
1 tsp salt
1/2 tsp black pepper
3 eggs, beaten
120g panko breadcrumbs
Vegetable oil for frying
Topping
2 x 125g mozzarella balls, cut into slices
4 tbsp vegetarian hard cheese (or parmesan)
2 tbsp basil leaves, shredded
1 tsp dried Italian herbs
Tomato sauce
Start by making the tomato sauce. Warm a saucepan and then add the olive oil, let it it warm for a minute then add finely diced onion, minced garlic and allow to sweat on a low heat for up to 10 mins. Stir in the tomato puree and cook for a couple of minutes then add the passata, sugar, Italian herbs (or oregano),and salt and pepper and simmer over a low heat for 15 mins.
Aubergine
Pre heat the oven to 180C fan
You’ll need 3 bowls which will fit a slice of aubergine. In the first bowl put the flour, salt and pepper and mix. In the next bowl add the beaten egg and panko breadcrumbs in the final bowl. Dip each slice of aubergine covering both sides, first into the flour, then the egg and finally the panko. Pile on a tray or large tray while you dip the rest.
In a large frying pan, cover the base with 1 cm of vegetable oil and heat. The oil is ready when you drop some breadcrumbs in and they sizzle. Place the slices in the pan and cook for 4- 5 minutes on each side. You will need to do this in batches. (Probably around 5 batches, but don’t quote me on that!) Remove to kitchen paper.
Finishing
Once all the aubergines are cooked, it’s time to assemble. In a large roasting tin or dish, put a layer of aubergine, top with half the tomato sauce. Then another layer of aubergine and the rest of the sauce. Add slices of mozzarella, sprinkle with dried herbs and finish vegetarian or parmesan cheese.
Put in the oven for 15 minutes then turn the grill on to high and brown the cheese on the top
Aubergine parmigiana
Ingredients
Tomato sauce
- 2 tbsp olive oil
- 2 medium onions finely chopped
- 3 cloves garlic minced
- 1 tbsp tomato puree
- 800 g passata
- 1 tbsp sugar (optional)
- 2 tsp italian dried herbs or oregano
Aubergine
- 3 aubergine cut into 1cm slices
- 4 tbsp plain flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 eggs beaten
- 120 g panko bread crumbs
- vegetable oil for frying
Topping
- 2 125g mozarella balls sliced
- 4 tbsp vegetarian hard cheese finely grated
- 1 tsp italian dried herbs or oregano
- Basil leaves
Instructions
Tomato sauce
- Start by making the tomato sauce. Warm a saucepan and then add the olive oil, let it it warm for a minute then add finely diced onion, minced garlic and allow to sweat on a low heat for up to 10 mins. Stir in the tomato puree and cook for a couple of minutes then add the passata, sugar, Italian herbs (or oregano),and salt and pepper and simmer over a low heat for 15 mins.
Aubergine
- Pre heat the oven to 180C fanYou'll need 3 bowls which will fit a slice of aubergine. In the first bowl put the flour, salt and pepper and mix. In the next bowl add the beaten egg and panko breadcrumbs in the final bowl. Dip each slice of aubergine covering both sides, first into the flour, then the egg and finally the panko. Pile on a tray or large tray while you dip the rest.
- In a large frying pan, cover the base with 1 cm of vegetable oil and heat. The oil is ready when you drop some breadcrumbs in and they sizzle. Place the slices in the pan and cook for 4- 5 minutes on each side. You will need to do this in batches. (Probably around 5 batches, but don't quote me on that!) Remove to kitchen paper.
Finishing
- Once all the aubergines are cooked, it's time to assemble. In a large roasting tin or dish, put a layer of aubergine, top with half the tomato sauce. Then another layer of aubergine and the rest of the sauce. Add slices of mozzarella, sprinkle with dried herbs and finish vegetarian or parmesan cheese.
- Put in the oven for 15 minutes then turn the grill on to high and brown the cheese on the top
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