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–+ servings

Aubergine Parmigiana (Parmigiana di melanzane)

A classic Italian dish! This aubergine parmigiana is made from fried aubergines layered with a rich tomato sauce and cheese.
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Appetizer, lunch, Side Dish
Cuisine: Italian, Mediterranean
Keyword: Baked, vegeterian
Servings: 6

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!