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Aubergine Parmigiana

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Picture by: Cricket_TH

Recipe by: Jan Cutler

This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. Serve with focaccia and a green salad. Delicious!

Ready in 30 mins

Saved by 72 cook(s)

Ingredients

Serves: 4

2 large aubergines, about 800g total weight
2 tsp olive oil
2 garlic cloves, crushed
350ml passata
200g can pimento peppers, drained and sliced
1 tsp dried mixed herbs
25g grated Parmesan or Italian-style hard cheese
125g mozzarella, drained and thinly sliced
25g pine nuts (optional)

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Preparation method

Prep: 15 mins | Cook: 15 mins

Prepare the aubergines: Preheat the grill to medium-hot. Remove the stalks from the aubergines and cut into 1cm slices, then arrange on a grill rack. Grill for 10 minutes or until the slices are lightly browned and tender, turning once.

Make the sauce: While the aubergine slices are grilling, preheat the oven to 220°C (200°C fan oven), gas 7. Heat the oil in a pan and gently cook the garlic for 1 minute. Stir in the passata, pimento peppers and herbs, and bring the mixture to the boil.

Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish. Spoon over about a third of the hot passata and spread evenly, then sprinkle with a heaped teaspoon of Parmesan cheese. Repeat the layers twice, finishing with a layer of passata.

Finish the dish: Sprinkle the remaining Parmesan cheese over the sauce, then arrange the slices of mozzarella on top. Sprinkle with the pine nuts, if using. Bake for 15 minutes or until the aubergines are very tender and the cheese is melted and bubbling. Serve at once.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

…or try this

Mediterranean Tomato Sauce can be used instead of the passata, if you prefer.

…another idea

Ratatouille and cheese bake: Heat 3 tbsp olive oil in a large pan and gently cook 1 crushed garlic clove and 2 sliced onions until softened. Cut an aubergine lengthways in half, and thinly slice; add this to the onion with 2 sliced courgettes and 1 sliced red pepper. Cook for 3-4 minutes. Stir in a 400g can chopped tomatoes with basil, 1 tbsp sun-dried tomato paste, 2 tsp chopped fresh thyme and seasoning. Cover and simmer for 15-20 minutes or until all the vegetables are tender. Stir in a 400g can pinto beans, drained and rinsed, bring to the boil and spoon into an ovenproof dish. Scatter with 75g coarsely grated hard mozzarella. Cook under a preheated medium-hot grill for 5 minutes or until the cheese is golden brown.

Last updated: 27 Oct 2011