Aubergine Parmigiana is one of the most loved, rich, glorious and scrumptious dish of the traditional Sicilian food. Perfect during the summer, full of the best of the Mediterranean fresh products: tomatoes, aubergines basil, mozzarella….when you try you cannot live without!
4/5 large q Aubergines
800 gr tomatoes, peeled and diced
I bunch fresh basil
Pinch of sugar
150 gr Parmigiano cheese
300 gr mozzarella cheese
Salt and pepper
Cut the aubergines lengthways into ½ cm thick slices. Place the aubergines slices in a colander, sprinkle with salt and leave to drain for about 1 hour.
Meanwhile prepare the tomato sauce. Put the tomatoes, (You can use a very good quality canned tomatoes or a tomato passata) a handful of basil, a pinch of salt and pepper, a teaspoon of sugar and 2 spoons of extra virgin olive oil in a saucepan and cook for 20 minutes, stirring frequently, until the sauce is thick. Puree until is very smooth.
Rinse the aubergines slices and pat dry on all sides with paper towels.
Heat oil in a frying pan over medium-high heat, add the aubergines slices, and fry until golden brown on both sides, add more oil as needed.
Remove and dry on kitchen paper.
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of aubergines slices, top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce, grated Parmigiano and few basil leaves. Continue making layers, finishing with tomato sauce and grated Parmigiano cheese.
Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden
You can grill the aubergines instead of frying for a lighter version but it’s not so good!