Aubergine Parmigiana (aubergine lasagne recipe)

Ingredients

• 3 largeaubergines
• 3 ballsfresh mozzarella
• 700 gchopped tomatoes
• 1onion
• 100 ggrated Parmesan
• to tastefresh basil leaves
• 1 tablespoonfresh oregano
• to tastefine salt and coarse salt
• to tasteextra-virgin olive oil

Instructions

1. 1

   Slice the aubergines

   Wash the aubergines, remove their green tops and cut them lengthways into slices about 0.5 cm thick.

2. 2

   Salt the slices

   Arrange the aubergine slices in layers in a large colander, sprinkling coarse salt between each layer. Set a weight on top and leave for about 1 hour to draw out moisture and bitterness.

3. 3

   Rinse and dry

   Rinse the slices to remove excess salt, then dry them very thoroughly with a clean tea towel.

4. 4

   Fry the aubergine

   Pour oil to a depth of about a finger into a large frying pan. Once hot, fry the aubergine on both sides until lightly golden.

5. 5

   Drain the slices

   Set the fried aubergine on kitchen paper to absorb excess oil.

6. 6

   Soften the onion

   Finely chop the onion and cook it over a medium heat with a little extra-virgin olive oil and a pinch of salt for about 15 minutes.

7. 7

   Simmer the sauce

   Add the chopped tomatoes, basil and oregano to the onion. Cook gently for about 40 minutes, or until the sauce is thick.

8. 8

   Drain the mozzarella

   Slice the mozzarella balls and leave them in a colander over a bowl so excess liquid can drain away.

9. 9

   Start layering

   Spread a couple of tablespoons of tomato sauce over the bottom of an ovenproof dish.

10. 10

    Add the first layer

    Arrange overlapping fried aubergine slices in the dish. Cover with another couple of tablespoons of tomato sauce, add pieces of mozzarella, sprinkle over grated Parmesan and scatter on a few torn basil leaves.

11. 11

    Repeat the layers

    Continue layering until the ingredients are used up, finishing with mozzarella and a generous sprinkling of grated Parmesan.

12. 12

    Bake until golden

    Bake at 180°C for about 30 minutes. If you like a browned top, switch on the grill for the final 5 minutes.

13. 13

    Rest before serving

    Remove the dish from the oven and leave it to cool slightly before serving so the layers can settle.

What is aubergine Parmigiana?

Aubergine Parmigiana, or parmigiana di melanzane, is a southern Italian baked dish built from aubergine, tomato and cheese. It is sometimes compared with lasagne, though it uses aubergine slices in place of pasta.

This version fries the salted aubergine before baking it in a slow-cooked tomato sauce with mozzarella and Parmesan. The result is tender, savoury layers beneath a browned cheese topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 30g protein, 41g carbs, 42g fat.

Most of the carbohydrates come from the tomatoes and onion, while mozzarella, Parmesan and the oil used for frying contribute much of the fat. The cheeses also provide most of the protein. Serve a moderate slice with salad or green vegetables to round out the meal.

Salting and frying the aubergine

Salting: the hour-long rest draws moisture from the slices and seasons them. Rinse off the coarse salt afterwards and dry the aubergine well so it does not carry excess water into the pan.

Frying: keep the oil hot enough for the slices to colour lightly on both sides. Drain them on kitchen paper before layering to remove surplus oil.

Building a thick tomato sauce

Onion: cook it gently for about 15 minutes with a pinch of salt, until soft rather than browned. This gives the sauce a mellow base.

Tomatoes and herbs: simmer the chopped tomatoes with basil and oregano for about 40 minutes. The sauce should be thick enough to spread without running freely between the layers.

Keeping the layers neat

Mozzarella: draining the sliced cheese over a bowl helps limit excess liquid in the bake. Cut it into pieces that can be distributed across the aubergine without making bulky patches.

Assembly: overlap the fried slices and spread the sauce in a thin layer. Finish with mozzarella and a generous coating of Parmesan for the browned top.

Checking the bake

Bake at 180°C for about 30 minutes, until the dish is hot throughout and the cheese has melted. Use the grill for the last 5 minutes if you want more colour on top, keeping an eye on it as it browns.

Rest the Parmigiana briefly after baking. This gives the layers time to settle, making it easier to serve portions that hold together.

What to serve alongside

A simple green salad or steamed green vegetables add freshness alongside the rich cheese and fried aubergine. Crusty bread is useful for scooping up any tomato sauce left on the plate.

Because the dish is filling, serve moderate portions with a generous side of vegetables if you want a more balanced plate.

Recipe notes & tips

• Dry the aubergine thoroughly after rinsing so the slices fry rather than steam.
• Fry in batches if needed, keeping the slices in a single layer in the pan.
• Let the tomato sauce simmer until thick before assembling the dish.
• Drain the mozzarella well to help prevent a watery bake.
• Rest the finished dish briefly before cutting so the layers hold together.

Variations

• Add chilli: stir a pinch of chilli flakes into the tomato sauce for gentle heat.
• Use passata: replace the chopped tomatoes with passata and simmer it until thick.
• Add more herbs: scatter extra fresh basil between the layers for a stronger herbal note.
• Make it cheesier: add a little extra Parmesan between the layers as well as on top.
• Grill the top: use the grill for the final 5 minutes to deepen the colour of the cheese.

Common mistakes to avoid

• Skipping the salting: the slices may release more moisture; give them the full resting time and rinse them well.
• Leaving the aubergine wet: it can splutter in the hot oil; dry each slice thoroughly first.
• Using watery sauce: it can make the layers loose; simmer the tomatoes until the sauce is thick.
• Adding undrained mozzarella: excess liquid can pool in the dish; drain the slices in a colander before layering.
• Cutting it straight from the oven: the layers may slide apart; let the Parmigiana cool slightly before serving.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in an oven at 180°C until hot throughout, or use a microwave; the aubergine will be softer after reheating.

Frequently asked questions