Classic Parmigiana

Classic parmigiana with couscous and salad pinit View Gallery 2 photos

This classic parmigiana is so more-ish you won’t be able to stop at just one slice.

The key to a good parmigiana is to make sure the aubergines are sliced thin and cooked well before constructing the bake. Don’t be afraid of how much oil you are using – aubergine takes a lot! Layering with tomato sauce and mozzarella creates a rich, decadent vegetarian main.

Serve this classic dish with couscous or rice and a salad. It’s best to leave the parmigiana to rest for 10 minutes before eating to allow the flavours to fully develop.

Classic Parmigiana

Difficulty: Intermediate Prep Time 30 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 25 mins
Cooking Temp: 200  °C Servings: 3

Ingredients

Instructions

Preparation

  1. Brush the slices of aubergine with olive and fry until well done. This process will take a while as each slice has to be fried individually. Place cooked slices on a plate until needed for the bake.

    Frying aubergine slices
  2. Heat 1 tbsp of olive oil in a frying pan to a medium heat. Add the onions and fry until softened.

  3. Add the garlic and dried chili and fry for 1 minute making sure nothing catches.

  4. Add the tomatoes and cook for 1 minute. Then remove from the heat, add salt and check for seasoning.

    Do not cook the sauce - it will cook in the bake.

Construction and cooking

  1. Spread a couple of tablespoons of the tomato sauce across the base of a baking dish.

    making classic parmigiana
    I used a dish measuring 12cm x 19cm. Deeper is better
  2. Arrange a layer of aubergine. Repeat for 2 more layers

    layering aubergine for class parmigiana
  3. Rip up 1/3 of the mozzarella slices and spread across the aubergine bake.

  4. Continue adding layers of tomato sauce and aubergine until you have used everything. Aim to end with a layer of tomato sauce.

  5. Rip up and spread the remaining mozzarella across the bake. Sprinkle with the parmesan cheese. The bake is now ready for cooking. 

    classic parmigiana ready for baking
    The parmigiana can be prepared in advance and left to rest for up to 12 hours.
  6. Heat your oven to 200ºC. Place the parmigiana on a middle shelf and cook for about 45 minutes until the top is bubbling and golden.

  7. Remove from the oven and let sit for 10-15 minutes before serving. Serve with couscous or rice and a salad.

    cooked parmigiana
Keywords: parmigiana, aubergine, bake,
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