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.
Peel the aubergines and mushrooms, and cut them into thin slices. Salt them and put them into a colander to drain for an hour or two.
Dust them with flour, fry them gently in oil, and drain them on kitchen paper.
Put a little oil in the bottom of a roasting dish or deep cake tin. Put in a layer of the aubergines and mushrooms, and cover with thin slices of mozzarella and then the tomato sauce. Continue in this way until they’re are all used up. Cover with the grated Parmesan and sprinkle oil over the top. Cook at 180˚C (gas mark 4) for 20-30 minutes.
If making your own tomato sauce: Heat 6 tbsp of olive oil in a frying pan. Add several sliced cloves of garlic, depending on how garlicky you like it, and after about 30 seconds add 750g of chopped, skinned ripe tomatoes. Season with salt and pepper and leave to simmer for about 5 minutes, finish with a sprinkle of fresh basil.
Ingredients
Directions
Peel the aubergines and mushrooms, and cut them into thin slices. Salt them and put them into a colander to drain for an hour or two.
Dust them with flour, fry them gently in oil, and drain them on kitchen paper.
Put a little oil in the bottom of a roasting dish or deep cake tin. Put in a layer of the aubergines and mushrooms, and cover with thin slices of mozzarella and then the tomato sauce. Continue in this way until they’re are all used up. Cover with the grated Parmesan and sprinkle oil over the top. Cook at 180˚C (gas mark 4) for 20-30 minutes.
If making your own tomato sauce: Heat 6 tbsp of olive oil in a frying pan. Add several sliced cloves of garlic, depending on how garlicky you like it, and after about 30 seconds add 750g of chopped, skinned ripe tomatoes. Season with salt and pepper and leave to simmer for about 5 minutes, finish with a sprinkle of fresh basil.
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