Super easy mozzarella & aubergine parmigiana is simple to make and is good for entertaining or for family meals. This classic northern Italian recipe is a great way to serve aubergines. By layering them with mozzarella and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
This aubergine parmigiana recipe makes a great meat-free alternative to lasagne. With layers of aubergine, mushrooms, a rich tomato sauce and oozy mozzarella, it takes comfort food to the max and will definitely be a new favourite aubergine recipe for the whole family to enjoy. If cooking for vegetarians, swap the Parmesan for a similar hard cheese made using vegetable-based rennet.
This is my great grandma’s recipe. Do not start an argument, please! This is not THE recipe for parmigiana – or parmigiana di melanzane, if you prefer – this is a recipe, the recipe I like, the recipe I ate during my childhood and the same recipe I have now, every now and then. It always comes with all the options: fried aubergines, not grilled, a generous sprinkling of Parmigiano (it is called parmigiana for a reason) and mozzarella still dripping milk. I still wonder why I do not eat my favourite food more often…
For a variation on the traditional version, try adding in some other grilled Mediterranean vegetables such as peppers or courgettes.
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