Main Courseby Robin Imported from YouTube

Aubergine Parmigiana

Name: Aubergine Parmigiana
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 1.500 kg Eggplant; 2.000 tsp Salt; 110.000 ml Olive oil; 1.000 pc Onion; 3.000 clove Garlic; 1.200 kg Tomatoes; 400.000 g Mozzarella; 100.000 g Parmesan; 30.000 g Basil; 0.500 tsp Black pepper

VegetarianGluten-free

Layers of tender, roasted aubergine baked with a rich tomato sauce, melted mozzarella, and sharp Parmesan cheese for a comforting, classic Italian masterpiece.

Total time2 h 30 min30 prep · 75 cook · 45 min waiting

Serves

slice each

Calories602 kcalper serving

Ingredients

1½kg
Eggplantsliced 1cm thick
2tsp
Saltdivided
110ml
Olive oildivided
1
Onionfinely diced
3clove
Garlicminced
1.2kg
Tomatoeswhole peeled, crushed by hand
400g
Mozzarelladrained and torn into bite-sized pieces
100g
Parmesanfinely grated
30g
Basilleaves picked, divided
½tsp
Black pepperfreshly cracked

Nutrition

per serving (slice)

602kcal

Calorie sources

Protein26%Carbs27%Fat48%

Protein: 39g
Carbs: 40g
Fat: 32g
Fibre: 15g

% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.

Method

Preheat the oven
Preheat the oven to 200°C Umluft and set out baking sheets and a baking dish.
Slice and salt the aubergines
1½kgEggplant1½ tspSalt
Slice 1½kg eggplant 1cm thick. Layer the sliced Eggplant in a colander, sprinkling each layer with 1½ tsp salt, then place baking paper on top and weigh down with a heavy pot.
Drain the aubergines
Eggplant1Onion
Let the Eggplant drain for 30 minutes to draw out excess moisture. Meanwhile, finely dice 1 onion.
Sauté the aromatics
30mlOlive oilOnion3 cloveGarlic
Heat 30ml olive oil in a medium pot over medium heat and sauté the diced Onion for 5 minutes until soft and translucent. Meanwhile, mince 3 clove garlic, then add the minced Garlic to the pot and cook for 1 minute until fragrant.
Simmer the tomato sauce
½ tspSalt1.2kgTomatoes30gBasil½ tspBlack pepper
Crush 1.2kg tomatoes by hand and add them to the pot. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened. Pick the leaves from 30g basil, then stir ½ tsp salt, ½ tsp black pepper, and torn leaves from 10g basil into the sauce.
Roast the aubergines
Eggplant80mlOlive oil400gMozzarella100gParmesan
Rinse the salted Eggplant slices under cold water and pat them completely dry with kitchen paper. Arrange in a single layer on the baking sheets, brush both sides with the remaining 80ml olive oil, and roast for 20–25 minutes until tender and golden brown. Meanwhile, drain 400g mozzarella and tear it into bite-sized pieces, and finely grate 100g parmesan.
Assemble the Parmigiana
EggplantMozzarella70gParmesan20gBasil
Spread a thin layer of tomato sauce in the baking dish. Layer roasted Eggplant slices, tomato sauce, the torn Mozzarella, a scatter of the remaining 20g basil leaves, and a generous dusting of 70g parmesan. Repeat the layers, finishing with Eggplant and tomato sauce.
Bake the Parmigiana
30gParmesan
Cover the dish with foil and bake at 180°C Ober-/Unterhitze for 30 minutes. Remove the foil, sprinkle the remaining 30g parmesan over the top, and bake uncovered for another 10 minutes until the cheese is bubbling and golden.
Rest and serve
Let the Parmigiana rest for 15 minutes to set before slicing and serving warm.

Method

Preheat the oven

Preheat the oven to 200°C Umluft and set out baking sheets and a baking dish.

Slice and salt the aubergines

1½kgEggplant

1½ tspSalt

Slice 1½kg eggplant 1cm thick. Layer the sliced Eggplant in a colander, sprinkling each layer with 1½ tsp salt, then place baking paper on top and weigh down with a heavy pot.

Drain the aubergines

Eggplant

1Onion

Let the Eggplant drain for 30 minutes to draw out excess moisture. Meanwhile, finely dice 1 onion.

Sauté the aromatics

30mlOlive oil

Onion

3 cloveGarlic

Heat 30ml olive oil in a medium pot over medium heat and sauté the diced Onion for 5 minutes until soft and translucent. Meanwhile, mince 3 clove garlic, then add the minced Garlic to the pot and cook for 1 minute until fragrant.

Simmer the tomato sauce

½ tspSalt

1.2kgTomatoes

30gBasil

½ tspBlack pepper

Crush 1.2kg tomatoes by hand and add them to the pot. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened. Pick the leaves from 30g basil, then stir ½ tsp salt, ½ tsp black pepper, and torn leaves from 10g basil into the sauce.

Roast the aubergines

Eggplant

80mlOlive oil

400gMozzarella

100gParmesan

Rinse the salted Eggplant slices under cold water and pat them completely dry with kitchen paper. Arrange in a single layer on the baking sheets, brush both sides with the remaining 80ml olive oil, and roast for 20–25 minutes until tender and golden brown. Meanwhile, drain 400g mozzarella and tear it into bite-sized pieces, and finely grate 100g parmesan.

Assemble the Parmigiana

Eggplant

Mozzarella

70gParmesan

20gBasil

Spread a thin layer of tomato sauce in the baking dish. Layer roasted Eggplant slices, tomato sauce, the torn Mozzarella, a scatter of the remaining 20g basil leaves, and a generous dusting of 70g parmesan. Repeat the layers, finishing with Eggplant and tomato sauce.

Bake the Parmigiana

30gParmesan

Cover the dish with foil and bake at 180°C Ober-/Unterhitze for 30 minutes. Remove the foil, sprinkle the remaining 30g parmesan over the top, and bake uncovered for another 10 minutes until the cheese is bubbling and golden.

Rest and serve

Let the Parmigiana rest for 15 minutes to set before slicing and serving warm.