Aubergine Parmigiana

Aubergine Parmigiana


This southern Italian dish made with a shallow-fried sliced filling, layered with cheese and rich tomato sauce, then baked. The addition of the char-grilled aubergine adds an almost meaty texture to this dish making it mouth-wateringly delicious.

Preparation Time: 10 Minutes

Cooking Time: 50 Minutes

Serves 6


  • 2 garlic cloves, crushed
  • 6 tbsp olive oil
  • 1 x 400g can chopped tomatoes
  • 250g Passata Di Pomodoro
  • 2 tbsp tomato purée
  • 2 large aubergines, cut into long, 4-5mm thick slices
  • 85g Parmesan, freshly grated
  • 125g mozzarella, sliced
  • 20g fresh basil leaves, torn
  • 2 free range eggs, beaten
  • 1 sweet red pepper, sliced thinly (optional)


  • In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, put in the tomatoes and the pomodoro then simmer for 8 mins, stir every now and then.
  • Stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot. Brush the aubergines with a little oil, then add to the pan. Cook on a high heat until well browned and cooked through, about 5-7 minutes. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan,
  • mozzarella and basil leaves.
  • Add salt and black pepper, then repeat this process with the remaining ingredients. Finally, pour the beaten eggs over the top, sprinkle over a little more Parmesan, then bake for 20 minutes or until the topping is golden.
  • Serve hot, on its own or as an accompaniment.


Robbie x

Subscribe to the Nosh News

We are putting together a newsletter so you can keep in touch with Nosh as we expand


No comments yet.

Leave a Reply