Aubergine parmigiana
Manuela Zangara serves up her aubergine parmigiana recipe, a super-simple comfort food recipe built from layers of aubergine, passata, Parmesan and mozzarella. If cooking for vegetarians, swap the Parmesan for a similar hard cheese made using vegetable-based rennet.
Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Reggiano. The dish is then baked till golden brown. I assure you there is nothing better than cutting through layers of delicious aubergine and seeing the mozzarella stretching out of it.
The origins of the dish are uncertain: both Sicily and Campania claim to have created it, and there is likely to be truth in both of these claims, though it is more plausible to think that the dish was first born in Sicily, where the Arabs introduced aubergines for the first time. Only later it was modified in Naples where mozzarella was added to it.
This is one of my favourite dishes: comfort food at its best. Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Buon appetito!
Ingredients
Metric
Imperial
Aubergine parmigiana
- 3 medium aubergines
- 1 garlic clove, sliced
- 600ml of passata
- 10 basil leaves
- 180g of mozzarella cheese, sliced
- 60g of Parmesan, finely grated
- vegetable oil, to fry the aubergine
- 2 tbsp of extra virgin olive oil
- salt, to taste
Method
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