A classic Italian dish! This aubergine parmigiana is made from fried aubergines layered with a rich tomato sauce and cheese.
What is Aubergine Parmigiana?
A true Italian classic traditional dish. Although there are different variations throughout the country, the basis are the same. A layered dish made from fried aubergines, tomato sauce and cheese! For my version I tend to either fry the aubergines or else bake/grill them. I use the latter when I want to make a healthier version of this dish. For the cheese I opt for a smoked provolone for a more significant vibrant taste. However, any other low moisture cheese work.
How to make this Aubergine Parmigiana
As preparation for this meal you need to start by preparing the aubergines. Slice the aubergines lengthwise, salt and leave them for about 30 minutes in a tray. This will bring out water from the aubergines which will help during the frying step and also help to remove some of the bitterness taste. After the 30 minutes wash the aubergines in plenty of cold water to remove the salt. Pat completely dry. In a large pan, fry the aubergines in oil. You can also opt to bake or grill these aubergine slices.
Prepare the tomato sauce by cooking the tomato passata with olive oil and whole garlic cloves. After 15 minutes of cooking, discard the garlic cloves, season with salt and pepper and add chopped basil. After this is done, start assembling the parmigiana in a baking dish. The first layer consists of a generous ladle of tomato sauce, top it with the fried aubergine slices, cover with cheese and basil leaves. Repeat all the steps until you use up all the ingredients and you have multiple layers.
Bake the parmigiana for about 40 minutes at 200°C or until golden brown. Let it rest for about 15 minutes before serving so that it doesn’t break when plating.
How to serve this dish
This parmigiana can be either served as a vegetarian main dish or as a side dish. I like to serve it as a side dish with either chicken or pork. However, I also enjoy it as a meal on its own with a side of fresh vegetables and crusty bread.
FAQs
Can I prepare this side dish in advance?
Yes, most definitely. You can prepare all the components a day before, cook the dish the day before, and when ready to serve heat up the portions you need. Or else, you can prepare everything a day in advance but only bake the dish the day you need it. Whatever you choose to do, will be fine! In both cases, the flavours are given enough time to rest and get to know each other better.
Can I store any leftovers?
For any leftovers you can store them in an airtight container in the fridge. Once ready to serve heat up or else you can also enjoy it at room temperature or cold.
Aubergine Parmigiana (Parmigiana di melanzane)
Ingredients
- 3 large aubergines about 800g
- 500 ml tomato passata
- 300 g smoked provolone cheese
- 100 g parmesan cheese
- 2 tbsp olive oil
- 2 garlic cloves
- basil leaves
- salt and pepper
Instructions
Prepare the aubergines
- Cut the aubergines lengthwise, with a thickness of about 1cm each. Place in a dish and salt the aubergines. Leave them for about 30 minutes. Then wash them in cold water and pat them dry.
- Grill or fry the aubergines. Set aside for now.
Prepare the sauce
- In a large pan heat the oilve oil over medium heat. Add the whole garlic cloves and tomato passata and let cook for 15 minutes. Remove the garlic, season with salt and pepper and add a couple of chopped basil leaves.
Assembly
- To a baking dish add a ladle of the tomato sauce, place the cooked aubergines on top and layer generously the provolone and parmesan cheese, cover with the tomato sauce and add a couple of basil leaves. Repeat until you have used all the ingredients and the dish has multiple layers. Finish the parmigiana with a layer of sauce topped with both cheeses.
- Bake the aubergine parmigiana at 200°C for about 40 minutes or until it’s nicely golden brown.
- Let rest for at least 15 minutes before cutting the portions and serving!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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