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Next level aubergine parmigiana

• Silvana Franco

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Serves 4 - 6

Easy

Prep: 1 hr

Cook: 2 hrs

plus draining

A star rating of 4 out of 5.18 ratingsRate

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Showcase aubergines at their best and master a classic Italian comfort food with our foolproof recipe. Make it ahead and it will freeze for three months

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• olive oil

  for frying

• 4 garlic cloves

  finely chopped

• 2 rosemary sprigs

• large bunch of basil

• 2 x 400g cans finely chopped tomatoes

• 175ml red wine

• 4 large aubergines

  (1.2-1.5kg)

• 1 large slice of white sourdough

  bread (about 85g)

• 85g finely grated parmesan

  and/or pecorino, or vegetarian alternatives

• 250g mozzarella

  patted dry and thinly sliced

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Nutrition: Per serving (6)

• kcal309

• fat15g

• saturates9g

• carbs16g

• sugars9g

• fibre7g

  high

• protein18g

• salt0.8g

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Method

• step 1

  Heat a splash of the oil in a saucepan over a medium heat and fry the garlic, rosemary and a sprig of basil for 1 min. Add the tomatoes and wine, and bring to a simmer. Partially cover the pan with a lid and bubble for 45 mins-1 hr until the mixture has reduced by half and thickened. Add splash of water if you need to loosen it a little.

• step 2

  Meanwhile, cut the aubergines into 1cm-thick rounds, layering them in a large colander and sprinkling lightly with salt as you go. Set aside for 30 mins.

• step 3

  Tear the bread into the smallest pieces you can manage, then mix with 1 tbsp each of the olive oil and grated hard cheese.

• step 4

  Rinse the salted aubergines under cold water and pat dry using a tea towel. Heat a few millimetres of olive oil in a large frying pan over a medium heat and cook the aubergine slices in batches for 2-3 mins on each side until golden brown and cooked through, adding a splash more oil as needed. Set aside to drain on kitchen paper.

• step 5

  Heat the oven to 190C/170C fan/gas 5. Taste the tomato sauce for seasoning, then spread a little over the base of an ovenproof baking dish (ours was 20 x 30cm). Arrange a layer of the aubergines over the sauce, then top with a few basil leaves and a scattering of both cheeses. Continue to layer, finishing with tomato sauce and reserving a few whole basil leaves.

• step 6

  Sprinkle over the seasoned bread chunks and bake for 30 mins until bubbling and golden brown. Grind over some black pepper and scatter over a few more basil leaves just before serving. Once cool, will keep covered and chilled for up to three days or frozen for up to three months.

Recipe from Good Food magazine, September 2023

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A star rating of 4 out of 5.18 ratings

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