Aubergine Parmigiana Recipe

This dish is hands down my favourite Italian dish ever, and I do not feel it is well known at all.
When I was in Rome a couple of weeks ago, I ordered this in a restaurant and it was the best one I have ever tried. (So it should have been huh? When in Rome and all that haha.)

It is a tasty and indulgent vegetarian dish, that is easy and quick to make.

aubergine parmigiana recipe

  • Aubergine Parmigiana

    (Serves One)
    1 large aubergine
    1 small red onion
    1 tablespoon oregano
    2 cloves of garlic
    1 tins of tinned tomatoes
    Handful of fresh basil
    50g parmesan cheese (grated)
    Salt & Pepper
    2 tablespoons of olive oil

1) Cut the stalks of the aubergine, and slice into 1cm thick slices.

2) To a frying pan add a tablespoon of olive oil, and heat on a medium heat.

3) Season each side of the aubergine slices with salt, and add to the hot pan, turning over every couple of minutes.

4) To another frying pan add a tablespoon of olive oil a thinly sliced red onion, 2 cloves of thinly sliced garlic, dried oregano and fry on a low heat for 5 minutes.

5) Add the chopped tomatoes, salt & pepper to the pan with the red onions in, and simmer on low heat.

6) Put a layer of aubergine slices on the bottom of a casserole dish, add a couple of tablespoons of the tomato and red onion sauce, and then sprinkle a couple of tablespoons of parmesan over and a couple of fresh basil leaves.

7) Repeat this process till you reach the top of the dish.

8) Add a thick layer of parmesan on the top, and and bake at 190oC (Gas mark 5) for 30 minutes.

I don’t add breadcrumbs to the topping, just to make it a little healthier and I do not feel they are needed.

It reminds me of lasagne so much, but I actually prefer this version as it isn’t as stodgy.
You can serve alone, or with any type of meat or fish. It is completely up to you.

Do you like the sound of this?