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–+ servings

Aubergine Parmigiana

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Servings 4 perople

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 180ºC
  • 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
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