Aubergine Parmigiana Recipe at MyDish

Aubergine Parmigiana

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Pre-heat oven to 190C.

  • 2. Salting and pressing the aubergine. This needs to be done several hours before you start the main part of the preparation. Cut aubergine (eggplant)into ½ cm slices, and arrange on a large plate. Sprinkle with a generous amount of salt. Place another plate on top, and then place something heavy on top of that either books or tins work well.

  • 3. When you are ready to start cooking, wash the eggplant thoroughly and dry with a paper towel. Coat each slice with a little flour, and fry it for a few minutes in the heated olive oil.

  • 4. Next, arrange half the slices of eggplant at the bottom of an oven-proof dish. Pour on half the tomato sauce along with a few basil leaves, then add a layer of half of each of the cheeses. Repeat the process with another layer of eggplant, tomato and cheese, ending with a sprinkling of salt and pepper.

  • 5. Cook in the oven for about 45 minutes, removing the lid about ten minutes before serving.

    • Comments Add your comment

    • This is just scrummy! Specially with hunks of fresh baked bread to eat with it!

      by Carr on Fri Jul 17 2009   reply to this comment

    Ingredients

    • 1 Large Aubergine
    •  Salt
    •  Flour
    •  Olive Oil for Frying
    • 14 oz Tin Tomatoess
    • 5 oz Mozzarella cut into thin
    •  slices
    • 2 oz Finely grated Parmesan
    •  Fresh Basil Leaves
    •  Salt and Pepper

    By Views 5063  Added Thu May 8 2008


    This was my late mother's most favourite food whenever we went to an Italian restaurant and this recipe really does the dish justice