Aubergine parmigiana

Name: Aubergine parmigiana
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 3 aubergines, cut into 1cm slices lengthways; olive oil spray; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 25 g pack basil, leaves roughly torn; 500 g Cirio Passata; 125 g Italian mozzarella, drained and roughly torn; 2 tbsp finely grated Parmigiano Reggiano; 2 tbsp fresh white breadcrumbs

Our simple take on the classic Italian recipe is ideal served with a green salad.

Angela Hartnett served 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. This recipe was also served to Jack Whitehall during the special recording of Dish Live at the Royal Opera House

5 out of 5 stars(9) Rate this recipe

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

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3 aubergines, cut into 1cm slices lengthways
olive oil spray
1 onion, finely chopped
2 clove/s garlic, finely chopped
25g pack basil, leaves roughly torn
500g Cirio Passata
125g Italian mozzarella, drained and roughly torn
2 tbsp finely grated Parmigiano Reggiano
2 tbsp fresh white breadcrumbs

Preheat the grill to high. Arrange the aubergines on a baking tray, spray 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 of the torn basil for 6-8 minutes until golden. Add the passata, rinsing the pack with a little water and adding that too. Season and simmer gently for 5 minutes.
Preheat the oven to 190ºC, gas mark 5. Layer the aubergines and sauce in a large baking dish, scattering over the mozzarella and most of the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs, then sprinkle over the top. Spray lightly with a little more oil, then bake for 35-40 minutes until golden and bubbling. Scatter with the remaining basil leaves and serve.