Eggplant Parmigiana

Eggplant Parmigiana

Eggplant season is fast approaching. Personally, I took a bit of a lead. But, I really wanted a good gratin with Italian flavors. Aubergines alla parmigiana are the perfect recipe to satisfy this kind of craving. It is absolutely delicious!
This dish is vegetarian. I simply accompanied it with a rocket salad. It is quite possible to serve it as an accompaniment to grilled meats.
Like all dishes of this type, I find that it tastes even better when reheated. You can therefore prepare it in advance.

To make this dish, you will need to pre-cook the eggplants. I don’t drain them first, but if you prefer, just lightly salt them and let them drain for about 20 minutes in a colander before wiping them dry. To cook them, I use a very hot grill pan. I brush the eggplant slices with a brush, with a little olive oil. Very little. And then I roast them. That’s how I find them to be the best. It is possible, in the absence of a grill pan, to make them in a simple pan, but the result will be a little different.
At the same time, I prepare a tomato sauce. Afterwards, all you have to do is assemble, alternating the slices of grilled eggplant, the sauce, the mozzarella and the parmesan and put it all in the oven.
The result is delicious.

Eggplant Parmigiana :

1 onion
2 cloves garlic
750 ml passata (tomato coulis)
savory, oregano…
3 medium eggplants
200 g grated mozzarella
75 g parmesan
olive oil
salt pepper

Fry the finely chopped onion in a little oil.
Add the grated garlic, then the tomato coulis.
Add finely chopped fresh herbs and season. Simmer for about 15 minutes over low heat.

Cut the aubergines into slices of about 1 cm.
Brush them on both sides with olive oil and season them.
Heat a grill pan and brown the slices on both sides. Proceed with 5 to 6 slices at a time. Reserve in a dish.

Preheat the oven to 200°C.

At the bottom of the dish, put a little sauce.
Arrange a layer of eggplant on top. They can overlap.
Cover with sauce, then a little mozzarella and grated parmesan. Make 3 layers like this.

Cook for 20/25 minutes.

Aubergine alla parmigiana recipe

To finish: choose a dish that is not too big (25 to 30 cm) and a little high to have 3 layers. Otherwise, plan more ingredients.
With these quantities, you will have 6 to 8 portions, depending on whether it is the main dish or a side dish.

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