A delicious vegetarian Aubergine Parmigiana (Melanzane alla Parmigiana)recipe.
Crumb topping (optional)
To make the sauce, heat the olive oil in a medium-sized pot and gently fry the garlic for about 1 minute. Add all the other ingredients and allow this to simmer for 45 minutes with the lid off on a gentle heat. Remove the onion and scrape off any sauce. Puree the sauce or mash with a potato masher to leave it a little chunkier.
While the sauce is bubbling away, brush your cut slices of aubergine lightly with olive oil and fry on a hot griddle pan on each side until golden brown. Set aside.
Make the crumb mixture by heating olive oil in a pan (you will use about 2 – 3 tablespoons) and toss the crumbs and herbs with this and fry until golden brown and lightly clumping together. Season with salt and pepper.
When all the components are ready, preheat the oven to 180c / 350F.
Get an appropriately sized oven dish about (25 x 12–15cm) but anyone that is thick and wide enough to make about 3 or 4 layers.
Spread a little tomato sauce on the bottom, add a layer of grilled aubergine, and then add some mozzarella and a small handful of Parmesan. Sprinkle a few crumbs if you are using and then repeat this making sure the top layer is of tomato sauce. Scatter over any remaining mozzarella or Parmesan over the top of that. Reserve the breadcrumb mixture for the topping to be sprinkled on after baking (optional)
Bake for about 30 minutes until bubbling and golden and serve with the crumbs scattered on top and torn fresh basil leaves.
Keywords: Aubergine Parmigiana, Melanzane alla Parmigiana, vegetarian, Italian