morsels45

morsels45 said

Aubergine parmigiana

Layered, baked, and better after an hour on the side.

Aubergine parmigiana
Photo: Schellenberg, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make aubergine parmigiana

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Layered and rested

105 minutes · serves 6 · Medium

What you need

  • 3 aubergines, sliced 1cm
  • 2 tins chopped tomatoes
  • 4 garlic cloves
  • 300g mozzarella, torn and drained
  • 80g parmesan
  • Basil
  • Olive oil

What you do

  1. 1Salt the aubergine slices and leave them 30 minutes, then squeeze dry. They drink half the oil otherwise.
  2. 2Fry or roast them at 220C until browned on both sides.
  3. 3Tomato sauce: garlic softened in oil, tomatoes in, simmered 25 minutes until it is thick enough to hold a line.
  4. 4Layer sauce, aubergine, torn mozzarella, parmesan, basil. Three times. Drain the mozzarella properly or the whole thing floods.
  5. 5Bake at 180C for 40 minutes, then leave it a full hour. Hot from the oven it collapses; warm it cuts.

Smaller, faster

70 minutes · serves 4 · Easy

What you need

  • 2 aubergines
  • 1 jar passata
  • Garlic
  • 200g mozzarella
  • Parmesan
  • Basil

What you do

  1. 1Roast the aubergine slices, warm the passata with garlic.
  2. 2Two layers rather than three, baked 30 minutes at 190C.
  3. 3Rest 30 minutes before cutting.