Authentic Aubergine Parmigiana

Prep: 45min

Cooking: 45min

Serves: 4 People

Difficulty: medium

Whenever someone asks me which one is my favourite dish I have no doubts: Parmigiana is the winner! It is such a tasty meal that your friends will keep on asking for it, no jokes!

It can be served as a main or as a side in smaller portions.

Mamma Flora’s tip: choose carefully the aubergines, not too watery nor too many seeds.

When you fry them, don’t be scared to use a good amount of oil to fry, the aubergines will not be soaked if you follow the steps below.

Ingredients:

  • 4 long aubergines
  • 2 pelati cans of 250 each
  • 250gr mozzarella (leave it to dry some min before using)
  • 20 tablespoons peanut oil to fry
  • 2 tablespoons extra virgin olive oil
  • 1/2 onion
  • lots of basil
  • parmesan
  • pinch of sugar
  • salt

Method:

  • Wash the aubergines and cut them vertically in long thin slices

  • Put a medium-large pan with the peanut oil on high heat and wait for it to reach the right temperature. To understand when ready, insert a small piece of aubergine in the oil and if there are bubbles forming around it then you are ready to fry! Getting the right temperature is very important as it prevents the vegetables absorbing the oil

  • Prepare a plate with kitchen paper and place the cooked aubergines on it. With more kitchen paper absorb the rest of the oil remaining on the slices. Do this procedure with all the slices

  • In the meantime set a pan on medium heat with the olive oil and gently fry the onion.

  • After 3-4min the onion is slightly brown and you can pour the pelati in. With a fork slightly mash them. Add salt as per you taste

  • Stir the sauce, add a pinch of sugar and cook for 15 min

  • Preheat the oven at 180°C

  • Once all the aubergines are ready and dry from the oil we can start laying them for our Parmigiana

  • Take a medium sized oven tray (30cm long) and pour 2 tablespoons of the prepared sauce

  • Add the first layer of aubergines, top with thin slices of mozzarella, grate abundant parmesan and add leaves of basil

  • Cover with more aubergines and sauce

  • Add more slices of mozzarella, leaves of basil and parmesan

  • Cover with the last layer of aubergines and top with the rest of the sauce. I usually only make two layers but you can do as per your taste

  • Put the tray in the oven and cook for 45min. I hope you enjoy my favourite dish!