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Aubergine Parmigiana

Aubergine Parmigiana

Prep time: 90 minServes: 6

Pairs with

The aubergine's earthy flavour and the tomato sauce's acidity match a light red with good fruit — Barbera, Valpolicella or young Chianti.

Ingredients

  • 3 large aubergines, sliced lengthways (1 cm)
  • Olive oil for frying
  • Salt
  • Tomato sauce:
  • 2 × 400 g crushed San Marzano tomatoes
  • 3 garlic cloves, chopped
  • 2 tbsp olive oil
  • 1 tsp sugar
  • Fresh basil
  • 250 g mozzarella, sliced
  • 80 g Parmesan, grated

Method

  1. 1Salt the aubergine slices and leave for 30 minutes. Pat dry and fry in olive oil until golden.
  2. 2Tomato sauce: Sauté the garlic, add the tomatoes, sugar and basil. Simmer for 15 minutes.
  3. 3Layer in a baking dish: tomato sauce → aubergine → mozzarella → Parmesan. Repeat. Finish with sauce and Parmesan.
  4. 4Bake at 180 °C for 30 minutes until golden and bubbling. Rest 10 minutes. Top with basil.