Aubergine Parmigiana

Name: Aubergine Parmigiana
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 50 g (1¾ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded); 75 g (2¾ oz) breadcrumbs; 100 g (3½ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded); 1 × 125-g (4½-oz) mozzarella ball; 1 tablespoon red wine vinegar; 2 tablespoons olive oil, plus extra for frying the aubergines; 4 garlic cloves, finely chopped; 1 teaspoon dried mixed herbs; 2 × 400-g (14-oz) tins chopped tomatoes; 4 aubergines (eggplants), sliced into 1-cm (⅓-inch) thick rounds; 1 teaspoon salt

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Pure Italian comfort food. Aubergine parmigiana manages simultaneously to feel like peasant food and an indulgent extravagance. This beloved recipe melds velvety layers of aubergine (eggplant), a simple yet rich tomato sauce and melted mozzarella and Parmesan, all harmonising in a culinary symphony.

Ingredients

4 aubergines (eggplants), sliced into 1-cm (⅓-inch) thick rounds
1 teaspoon salt
2

Europe
Italy
Stew
Gluten-free
Mediterranean
Vegetarian

Method

Put the aubergines in a colander, sprinkle over the salt and shake it a little so the salt coats most of the slices. Place the colander either in the sink or set over a bowl and leave for 25 minutes so the aubergines release their liquid.

Heat the oil in a frying pan (skillet) over a gentle heat. Add the garlic and herbs and cook for 2 minutes to infuse the oil. Tip in the tinned tomato