Aubergine parmigiana

For dinner tonight, I served aubergine parmigiana with grilled lemon sole and couscous.  What an indulgent meal it was for a Monday night! I have some gooey-cheesy-tomatoey aubergine leftover to serve with grilled lamb chops tomorrow.

Ingredients: (serves 2)

A) Sauce

  • 1 tbsp olive oil
  • 1 yellow onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • a handful of chopped basil
  • 400g canned tomato
  • 1/2 cup water
  • 3 – 4 tbsp freshly grated parmesan
  • 1 packet of mozzarella cheese, torn/shredded

B) Aubergine

  • 1 large aubergine, topped and tailed, sliced into 1.5cm pieces lengthways
  • 1 tbsp  plain flour
  • salt
  • freshly ground black pepper
  • 3 tbsp olive oil for frying


  1. Pre-heat the oven at 200 degrees
  2. Rub the aubergine slices with salt and leave to sit in a colander in the sink for 10 minutes
  3. Rinse the salt off the aubergine and pat dry with kitchen paper
  4. To make the sauce, heat oil in an oven/stove-proof dish
  5. Fry the onions for 2 minutes until fragrant, followed by the garlic for 30 seconds
  6. Pour in the canned tomatoes and water
  7. Leave to cook for 15 minutes over low heat
  8. Coat the aubergine slices with flour, and season with pepper
  9. Heat oil in a wok and brown the aubergine slices for a minute on each side.  The aubergine will soak up all the oil so you may have to top up as necessary. I just dry-roasted the aubergine once the oil was used up
  10. Place the aubergine pieces in the tomato sauce and scatter with chopped basil
  11. Season the sauce with salt and pepper
  12. Scatter grated parmesan over the aubergine and the sauce
  13. Scatter torn mozzarella cheese on top of the aubergine
  14. Place in the oven and cook for 15 minutes
  15. Serve with couscous and grilled fish/meat

2 thoughts on “Aubergine parmigiana

  1. Pingback: Chicken parmigiana | Chronicles of a cookbookworm

  2. Pingback: Baked chicken and aubergine parmigiana | Chronicles of a cookbookworm

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