Aubergine Parmigiana

Aubergine Parmigiana


A classic Italian dish which is a fabulous way to enjoy slow cooked tomatoes and aubergine.

Tomato sauce:
– 200g of cherry tomatoes
– 4 or 5 basil leaves
– 1 onion, roughly sliced
– 2 tbsp of olive oil
– Pinch of salt
– Pinch of sugar

– 1 large aubergine
– 4 slices of mozarella
– 1 egg
– 80g of grated parmesan


First bake the aubergine and boil the egg. While the aubergine is baking gently fry the tomatoes together with the basil leaves and onion in the olive oil. Once the aubergine is baked, cut into thin slices. To prepare the sauce, once you have fried the tomatoes for 40 minutes to an hour, blitz and sieve then add the salt and sugar.


In a small baking dish, place a layer of aubergine slices, a layer of tomato sauce, mozarella, sliced boiled egg (on one layer only), and sprinkle generously with parmesan. Repeat three times and then place in the oven and bake at 180C for 30 minutes. Once the Parmigiana is ready give it another sprinkle or parmesan to top and tuck into this delicious dish.

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