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
Ingredients
Instructions
Preparation
-
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.
![]()
-
Heat 1 tbsp of olive oil in a frying pan to a medium heat. Add the onions and fry until softened.
-
Add the garlic and dried chili and fry for 1 minute making sure nothing catches.
-
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
-
Spread a couple of tablespoons of the tomato sauce across the base of a baking dish.
![]()
I used a dish measuring 12cm x 19cm. Deeper is better -
Arrange a layer of aubergine. Repeat for 2 more layers
![]()
-
Rip up 1/3 of the mozzarella slices and spread across the aubergine bake.
-
Continue adding layers of tomato sauce and aubergine until you have used everything. Aim to end with a layer of tomato sauce.
-
Rip up and spread the remaining mozzarella across the bake. Sprinkle with the parmesan cheese. The bake is now ready for cooking.Â
![]()
The parmigiana can be prepared in advance and left to rest for up to 12 hours. -
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.
-
Remove from the oven and let sit for 10-15 minutes before serving. Serve with couscous or rice and a salad.
![]()
