Aubergine Parmigiana recipe

Aubergine parmigiana is a dish from southern Italy, completely vegetarian, 

The classic version uses fried aubergine, but I prefer to grill it and make a lighter recipe. It is a layered dish, a bit like a lasagna, but with aubergine instead of pasta. 

The main cheese is mozzarella. You can also swap this for smoked mozzarella, scamorza, or use caciocavallo, all pasta filata cheeses, meaning cheeses made with stretched curd that melt beautifully when baked. Between the layers you add tomato sauce and plenty of Parmigiano. It is baked in the oven and finished with more cheese and fresh basil.

Ingredients (Serves 4)

2–3 large aubergines 

Fine salt

Extra virgin olive oil 

Tomato sauce good quality passata

 mozzarella, scamorza, or caciocavallo 

 Parmigiano Reggiano, grated Fresh basil 

Method

Slice the aubergines lengthways and sprinkle lightly with salt. Leave to rest to remove any bitterness.
Pat dry and grill until soft and lightly coloured.
Prepare the tomato sauce and slice the cheese.

Layer aubergine, sauce, cheese, and Parmigiano in a lightly oiled baking dish. Repeat the layers, finishing with sauce, cheese, and Parmigiano.
Bake at 180°C for at least 30 minutes until bubbling and golden.
Finish with fresh basil before serving.

Buon Appetito 

Ilaria