Aubergine parmigiana is a perfect main dish in Italian cuisine that will surely make for an enjoyable meal. With a few ingredients and some choice flavouring you can make a nicely condensed Italian dish.
- 150 g Parmigiano Reggiano DOP (to be grated) (*)
- Extra virgin olive oil to taste
- 1.7 kg Black oval aubergines
- Black pepper to taste
- 1 kg Tomato puree
- 500 g Mozzarella
- 1 Golden onions
- Basil to taste
- Salt to taste
You’ll start the aubergine parmigiana with the sauce.
Clean and chop the onion into squares and start cooking it in a pan with some oil, until it browns a little bit. Stir often so it doesn’t burn.
Add tomato puree, season with salt, add basil leaves and cook over low heat for about 30 to 40 minutes.
Cut the mozzarella into cubes and keep a little of it aside. Drain excess water from the mozzarella by leaving it in a colander.
Move on to the aubergines; clean and trim them. Slice them in wide strips lengthwise into slices. Now begin to fry them until they get a little golden. After finishing frying them, drain the slices of oil and dab them with some paper towels.
Start placing the slices of aubergine in a tray, cover them with some sauce, spread some mozzarella and grated parmesan with basil leaves.
Add another layer of aubergine slices, and repeat the step above.
On the last layer make sure to have some leftover sauce to cover a good part of it and top off with the mozzarella and parmesan.
Cook for about 30 minutes at 200 degrees Celsius.
Leave it to rest for 15-20 minutes before serving, so that it’s cool enough.
For a stable aubergine parmigiana portion, make sure to cook the aubergine slices just enough to brown but not to lose firmness.
If you prefer you can lightly flour the aubergine slices and even dip them in egg wash.
You can replace the mozzarella cheese with some other cheese per your preference, just make sure it can melt.