Description
Layers of silky aubergine parmigiana reveal Italian culinary magic, melding rich tomato sauce with creamy cheese and herb-infused eggplant. Comfort meets elegance in this classic Mediterranean dish you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 large firm aubergines
- 2 x 400 grams (14 ounces) quality plum tomatoes or 1 kilogram (2.2 pounds) ripe fresh tomatoes
- 3 large handfuls freshly grated Parmesan cheese
- 150 grams (5.3 ounces) buffalo mozzarella (optional)
Aromatics and Herbs:
- 1 onion, finely chopped
- 1/2 bulb spring garlic or 1 clove regular garlic, finely sliced
- 1 heaped teaspoon dried oregano
- 1 bunch fresh basil (30 grams / 1 ounce)
- Few sprigs fresh oregano, finely chopped
Seasonings and Additives:
- Olive oil
- Splash of wine vinegar
- 2 handfuls dried breadcrumbs
Instructions
- Craft a fragrant base by gently sautéing finely chopped onions, minced garlic, and dried oregano in olive oil until translucent and aromatic.
- Introduce crushed tomatoes to the pan, incorporating a splash of vinegar, then season with salt and freshly ground black pepper. Allow the sauce to simmer and develop depth for approximately 15 minutes.
- Prepare aubergine slices by grilling them until they develop beautiful char marks and become tender, ensuring a smoky flavor and soft texture.
- Assemble the dish in a baking vessel by creating initial layers: spread a generous portion of tomato sauce, sprinkle grated Parmesan, and carefully arrange grilled aubergine slices.
- Continue layering with alternating sauce, Parmesan, and aubergine until ingredients are exhausted, creating a harmonious composition.
- Crown the final layer with remaining tomato sauce, a lavish sprinkling of Parmesan, a crunchy breadcrumb mixture, and decadent mozzarella cheese.
- Transfer to a preheated oven at 190°C and bake for 30 minutes, watching for a golden, bubbling surface that signals perfect doneness.
Notes
- Use firm, fresh aubergines with smooth, shiny skin to ensure the best texture and flavor absorption.
- Pat aubergine slices dry with paper towels before grilling to remove excess moisture and achieve perfect charring.
- Sprinkle sea salt on aubergine slices and let rest for 15 minutes to draw out bitterness and improve overall taste.
- For a lighter version, replace breadcrumbs with ground almonds or skip them entirely to reduce carbohydrate content.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 25 mg