Aubergine Parmigiana

Name: Aubergine Parmigiana
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 3 essential Waitrose Aubergines, cut into 1cm thick slices; olive oil spray; 1 onion, chopped; 2 garlic cloves, finely chopped; 25 g fresh basil, roughly torn, plus a few leaves to garnish; 680 g essential Waitrose Passata; 125 g essential Waitrose Italian Mozzarella, drained and roughly torn; 2 tbsp essential Waitrose Grated Parmigiano Reggiano; 2 tbsp fresh white breadcrumbs

Angela Hartnett serves this recipe with courgette fritti with truffle & artichoke mayo for Nick Grimshaw and guest Shania Twain on episode 15, season 5 of Dish, the Waitrose podcast. The dish is paired with Araldica Barbera d'Asti Superiore and Pommery Rosé Brut Champagne NV.

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Serves4
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

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3 essential Waitrose Aubergines, cut into 1cm thick slices
olive oil spray
1 onion, chopped
2 garlic cloves, finely chopped
25g fresh basil, roughly torn, plus a few leaves to garnish
680g essential Waitrose Passata
125g essential Waitrose Italian Mozzarella, drained and roughly torn
2 tbsp essential Waitrose Grated Parmigiano Reggiano
2 tbsp fresh white breadcrumbs

Preheat the grill to high. Spray the aubergines with oil and grill, in batches if necessary, for 4–5 minutes on each side until nicely browned.
Meanwhile, spray a saucepan with oil and cook the onion, garlic and half the torn basil for 3–4 minutes until golden. Add the passata and simmer gently for 5 minutes.
Preheat the oven to 190ºC, gas mark 5. Layer the aubergines and sauce in a heatproof dish, scattering with mozzarella and the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs and sprinkle over the top. Spray lightly with a little more oil and bake for 40–45 minutes until golden and bubbling. Scatter with a few leaves of basil to garnish, and serve.