:: Aubergine Parmigiana

July 30, 2007 at 10:52 am 5 comments

Now I am not going to profess a love for aubergines but I ate this dish on a holiday recently in Rome, and was pleasantly surprised with the fresh full flavoured taste! I immediately wanted to know how to recreate it, so when I came home I looked through some Italian cookbooks and unfortunately what I came up with were deep fried or cheese laden version’s.

So just the other day I experimented with what I thought was the closest to the recipe I had eaten. I fried the aubergine slices in olive oil but I think it would be easier to grill them in future! So here goes:

Aubergine Parmigiana

  1. 2 Large Aubergine slice length ways
  2. A good splash of Olive Oil
  3. 2 Cloves of Garlic
  4. 1 Red Onion
  5. 2 400g Tins of Chopped Tomatoes
  6. 2 Teaspoons of dried Oregano
  7. 2 Teaspoons of fresh parsley finely chopped
  8. 1/3 of a cup of grated Parmesan cheese

I read about preparing Aubergine’s and there seems to be some sort of argument over whether or not to soak them in salted water before cooking. But I decided to soak them not wanting to go against tradition!

Soak the aubergine slices in salted water for 20 minutes, then remove from the water and pat dry. As I said already I fried the slices but I think it would be far more healthier and less time consuming to grill them till soft. Put the cooked slices to the side.

While the Aubergine slices are soaking, in a saucepan fry the garlic and red onion till soft. Then add the two tins of tomatoes, Oregano and Parsley. Bring the sauce to the boil and leave to simmer for about 15 Min’s or until reduced. When the sauce has cooked stir in some salt and pepper to taste and leave to cool.

In a large roasting tin, spread a thin layer of the tomato sauce and place the aubergine slices on top, add more tomato sauce, sprinkle some Parmesan cheese, and repeat the process until you run out.

Bake in a preheated oven at 150 degrees Fahrenheit for about 25 Min’s.


Entry filed under: aubergine, italian, parmesan, recipe.


5 Comments Add your own

  • 1. Deborah  |  July 30, 2007 at 1:56 pm

    Hi there! Welcome to the blogosphere… I’m sorry I’m only finding you now. Will add a link pronto. Fabulous photography and I love your concept! Best of luck!

  • 2. Patricia Scarpin  |  July 31, 2007 at 4:57 pm

    This dish is just fantastic – always a hit when I make it!

  • 3. ScaryGirl  |  August 2, 2007 at 8:18 am

    This looks great! How think do you slice the aubergines? Every time I cook aubergines the skin tends to get very tough and plasticky. Would soaking the slices in water cure this?

  • 4. The Mood Food Blog  |  August 2, 2007 at 2:15 pm

    Cut the aubergine’s to about half a centimetre thickness, I haven’t had the problem with the skin but i would think that the soaking would help because it softens them before cooking, it also takes away the bitterness.

  • 5. Ivy  |  June 19, 2008 at 6:59 pm

    I’m American and didn’t know what an “aubergine” was. Thank you for the picture. We call it eggplant! One of my favorites.


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