Aubergine Parmigiana

One of Italy's most iconic dishes, Parmigiana. Layers of aubergine, Parmesan, mozzarella and sweet tomato sauce make this dish one of my absolute favourites, it's comfort food at its best. 

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Makes : 3 small parmigiana or 1 large  
Serves : 6 
Ingredients

• 2 large aubergines
• 200g of plain flour or 00 
• 300g fior di latte mozzarella  
• 300g Parmesan
• Oil for frying 

For the tomato sauce: 

• 1kg plum tomatoes
• 2 large shallots
• 10g of basil
• Olive oil 
• A pinch of salt

Method

1. In a medium sauce pan make the tomato sauce. On a medium heat add a drizzle of olive oil and the finely chopped shallots. Fry gently for a few minutes before adding the crushed plum tomatoes. Add a good pinch of salt and tear in the basil leaves. Stir it well and cook it on a medium low heat for about 20-25 minutes or until the sauce gets nice and thick. 
2. If you are using individuals terracotta dishes cut the aubergine into 4-5 mm thick discs or lengthwise if you are using a large baking tray. Chop the mozzarella into small pieces and set aside. 
3. Heat the oil until it reaches 170-180 C. Coat each slice with flour and fry them in small batches until they are nice and golden. Transfer them into a paper towel and season with a pinch of salt! 
4. Once the tomato sauce is ready you can start building your parmigiana. You want to create at least 3 layers. In the baking tray start by pouring a little tomato sauce as the base followed by a layer of aubergine on top, another layer of tomato sauce, a few pieces of mozzarella and a generous sprinkle of cheese . Repeat again in the same order until you create at leat 3 layers and finish with plenty of tomato sauce and cheese as the last layer. 
5. Bake it at 200 C until the parmigiana is bubbly and nicely gold on top. Leave it to rest for 10-15 minutes and enjoy! 
   

Watch the video recipe

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