Posted On January 16, 2020 By Kathryn
Aubergine Parmigiana is one of my all time favourite dishes. Comfort food at its finest. Frying off the aubergines can feel a little laborious, but stick with it. To make the process quicker get two frying pans on the go. This is my kind of family cooking – I will often make one on a Sunday, to have for lunch and supper the following days. I have also found it to be a real hit with kids.
2 tins of good quality chopped tomatoes
1 1/2 teaspoons of caster sugar
50g bunch of basil, leaves picked and stems reserved
2 garlic cloves, peeled
5 large aubergines
150g mozzarella cheese, torn into chunks
- Begin by making the tomato sauce. Place the tomatoes, caster sugar, the reserved basil stems, garlic cloves, salt and pepper into a medium saucepaan. Bring to the boil and simmer for 15 minutes. When ready, blitz until smooth and season to taste.
- Meanwhile, prepare the aubergines. Place your largest frying pan on a high heat and thinly coat with olive oil. Slice each aubergine lengthways about 1 cm thick. Fry until golden on each side, setting aside on some kitchen roll when ready. With each batch you will need a little more oil. Continue until all the aubergines are cooked.
- Preheat the oven to 200’C. In a medium sized baking or earthenware dish, neatly arrange a single layer of aubergines. Pour over some of the tomato sauce, followed by a small handful of basil leaves and a few pieces of cheese. Season generously with salt and pepper and continue with the layers until all of the ingredients are used up, finishing with a layer of tomato sauce topped with cheese. Bake for 30-40 minutes and serve with some lightly dressed salad.