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Aubergine Parmigiana

This Italian inspired recipe is a twist on Hugh Fearnley-Whittingstall's from his River Cottage Everyday Veg book. It's super tasty, fresh and packed full of yummy veg.
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: aubergine parmigiana
Servings: 4 people

Ingredients

  • 2 medium/large aubergines
  • 1 onion
  • 4 garlic cloves
  • Pinch of sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons dried oregano
  • 2 400g tinned tomatoes
  • 125 g mozzarella
  • Handful of parmesan

Instructions

  • Slice the aubergines into 3-5mm thick slices. (This next part isn't really necessary, but I do it if I have time and remember) Place the slices into a colander with a sprinkling of salt to draw out any excess moisture. Set aside for around an hour.
  • Chop up your onion, then fry it off until soft and slightly golden in a large frying pan over a medium heat. Then added your chopped garlic and fry for a couple of minutes, make sure not to burn it! At the same time add your cinnamon and oregano.
  • Once the onion mixture is cooked through, put in your 800g (2 x 400g) of tinned tomatoes with a good seasoning of salt, pepper and a pinch of sugar. Then allow to simmer for around 30 mins.
  • Preheat your oven to 180c.
  • While the sauce is cooking, using a large non-stick pan, you can fry off your aubergine slices. Put in a good splash of olive oil over a medium heat and fry each slice on either side under they're golden and soft. Fry them in batches so that they all get pan space! When each batch is done, I put them onto a plate with some kitchen roll to soak up the excess oil (aubergines are like sponges!).
  • Now start to layer it into an oven proof dish. First put in a third of the aubergine, cover with a layer of tomato sauce, then a third of the mozzarella torn into pieces and scattered over it, and repeat! Finish with a layer of aubergine, the final third of the mozzarella and scatter some parmesan over the top.
  • Whack it in the oven for 30-40 minutes until golden and bubbling, and serve with crusty bread or salad.