Aubergine Parmigiana
Equipment
- Oven dish minimum 3.75L eg 38x23x7cm
- Large frying pan
Ingredients
- 4 Aubergines medium
- 2 eggs
- flour for dusting can use glute-free
- olive oil
- 700 g Passata if halving this recipe, slightly more
- 500 g Mozzarella
- 90 g Parmesan coarsely grated more for serving
- salt and black pepper
- sprig Basil
Instructions
Preparing the aubergines
- Cut the aubergine into slices 1cm thick
- Break the eggs on to a plate and beat with a fork. On a 2nd plate sprinkle lots of flour
- Dip each aubergine slice into the egg, both sides, and the coat both sides with the flour. This would be done in batches as you continue with the next step
- Put olive oil in a large frying pan to cover the surface, heat to a medium to high heat. Fry the aubergines in batches until browned both sides.
Baking
- Pre-heat the oven to 180ÂșC
- Slice the mozzarella into this slices and divide into 3 lots.
- Tear the leaves of the basil and finely chop.
- Pour a little passata into the oven dish. Place a layer of aubergine inside the dish. Cover with a little passata. Place one lot of mozzarella equally over the dish and sprinkle with 1/3 of the parmesan. Sprinkle a little salt and grind black pepper to season. Sprinkle 1/3 of the basil over the surface.
- Repeat with 2 more layers of aubergine, passata, mozzarella, parmesan, seasoning and basil.
- Cover the dish with baking foil, keeping the foil away from the top surface. Put in the oven and bake for 1 hour 15 minutes. Remove the foil and continue to bake for a further 15 minutes
- Serve sprinkled with parmesan
Tried this recipe?Let us know how it was!