‘Parmigiana’ or ‘melanzane alla parmigiana’, is an Italian dish made with fried, sliced aubergines layered and baked in a tomato sauce.
This aubergine parmigiana recipe makes a great alternative to lasagne. With layers of aubergine and courgette in a quick but rich tomato sauce, salty parmesan and oozy mozzarella, it takes comfort food to the next level! Most definitely a new favourite aubergine recipe for the whole family to enjoy.
It’s a fantastic dish to make late summer early autumn when the last of the summer produce is in full abundance including wonky aubergines and enormous courgettes!
Buffalo mozzarella (made from buffalo milk) or ‘fior di late’ (made from cows milk) are normally in little plastic punnets with brine (one ball per punnet) with the other cheeses. They have a high water percentage and will ‘ooze’ (spread) when baked (see pic). If you can only find regular mozzarella, that is no problem, simply grate finely and top as per the recipe.
Salting your aubergine: see kitchen note below.
If you are conscience about using too much oil, you can lightly brush your veggies with olive oil and grill under a full grill (in batches) in single layers in your oven. Remember to turn your veg every 5-10minutes until golden and cooked through.
Getting ahead: The dish will benefit being made 2 days ahead – simply reheat and enjoy.