Aubergine Parmigiana — Layered with Tomato Sauce and Mozzarella
Yvonne Ammann VegetarianRoast 1 cm aubergine slices with oil in the oven for 20 minutes — do not fry. Layer three times with a thick tomato sauce, torn mozzarella, Parmesan and basil, bake at 200 °C for 30 minutes, rest 15. The aubergines must be soft and brown beforehand, or it turns watery.
Parmigiana is the vegetarian lasagne of southern Italy — aubergines instead of pasta, and no béchamel, just tomato sauce, mozzarella and Parmesan. It is the dish meat eaters order without noticing there is no meat in it. Roasted in the oven instead of fried it is lighter and made in an hour, and it improves on day two.
Ingredients
- 3 pieces Aubergines (large)
- 5 tbsp Olive oil
- 2 tins Whole plum tomatoes (400 g each)
- 1 piece Onion
- 3 pieces Garlic cloves
- 1 tsp Sugar
- 1½ tsp Salt
- Pepper
- 2 pieces Mozzarella (125 g each, drained)
- 80 g Parmesan (grated)
- 1 bunch Basil
Method
- 1
Roast the aubergines
Preheat the oven to 220 °C. Cut the aubergines lengthways into 1 cm slices, brush both sides with 4 tbsp oil, salt, roast on two trays for 20 minutes, turning after 12, until soft and golden.
- 2
Tomato sauce
Chop the onion and garlic, soften in the remaining oil for 5 minutes. Add the crushed tomatoes with their juice, sugar, salt and pepper, reduce uncovered 20 minutes until thick. Stir in half the basil, torn.
- 3
Layer
Oven to 200 °C. Tear the mozzarella into pieces and drain. Into a baking dish: thin layer of sauce, aubergines, sauce, mozzarella, Parmesan, basil leaves — three times. Sauce and Parmesan on top.
- 4
Bake and rest
Bake 30 minutes until golden on top and bubbling at the edges. Rest 15 minutes — then it slices. Serve with the remaining basil and bread.
Tips
- Parmigiana is better on day two and best lukewarm. For guests, bake the day before and reheat 25 minutes at 160 °C — or serve cold in pieces with drinks.
- Drain the mozzarella well, or the parmigiana turns watery. Best to tear the mozzarella into pieces an hour ahead and leave it in a sieve.
- With roasted courgettes replacing a third of the aubergines or a layer of spinach it becomes a summer vegetable bake. The rule stays: roast all vegetables first.
What can I substitute?
Both stronger and drier than mozzarella — the parmigiana comes out firmer. Smoked scamorza is the Sicilian choice.
Passata saves 10 minutes. Fresh tomatoes only in summer — peel, chop, reduce 30 minutes.
Roast courgettes 15 minutes and drain well. Potatoes 25 minutes — then it is a tomato potato bake.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my parmigiana turn watery?
Three sources: raw aubergines, wet mozzarella, thin sauce. Roast the aubergines until soft and brown; drain the mozzarella an hour; reduce the sauce until thick. And rest 15 minutes before cutting.
Do aubergines for parmigiana have to be fried?
Traditionally yes, dusted in flour and fried in oil. Roasted in the oven, the parmigiana is lighter, less greasy and done in a third of the time — and most Italians do it that way at home now.
What goes with aubergine parmigiana?
Bread and a green salad — it is a complete main. In Italy often a starter in small portions or a side for grilled meat. Nothing with sauce alongside.
Can I freeze parmigiana?
Yes, baked and in portions, up to three months. Reheat at 180 °C for 30 minutes. The aubergines soften; the flavour stays.
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