Eggplant parmigiana
Layers of fried aubergine, basil tomato sauce, mozzarella and parmesan, baked until bubbling. A southern Italian classic.
- 90 min30 prep · 60 cook
- MediumDifficulty
- 640 kcalper serving
Ingredients
- Aubergines3
- crushed tomatoes (400 g)2 cans
- garlic2 cloves
- Mozzarella250 g
- Parmesan, grated80 g
- Fresh basilto taste
- Olive oil3 tbsp
- Sunflower oil, for frying500 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Slice the aubergines lengthways, about 1 cm thick. Salt them and leave them to drain in a colander.
- 2
Meanwhile, warm the garlic in the olive oil, add the tomatoes and a few basil leaves and simmer.
- 3
Pat the aubergine dry and fry it in batches until golden. Drain on kitchen paper.
- 4
In a baking dish, layer sauce, aubergine, torn mozzarella, parmesan and basil. Repeat and finish with sauce and parmesan.
- 5
Bake at 190 °C until bubbling and golden on top.
- 6
Let it rest before cutting so the layers hold.
Tips and questions
- Can I bake the aubergine instead of frying it?
- Yes: brush the slices with oil and roast them at 200 °C for 20 minutes. It is lighter, though less rich than the fried version.
- Why is my parmigiana watery?
- Drain the mozzarella well and pat it dry, and reduce the tomato sauce until thick. Let it rest 15 minutes before cutting.
- Can I make it ahead or freeze it?
- Assemble it a day ahead and bake when needed, or freeze it baked for up to 3 months and reheat in the oven.
Enjoy your meal!
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