Aubergine parmigiana (berenjenas a la parmesana)
Coated and fried aubergine slices layered with tomato sauce, mozzarella and basil and baked until bubbling. In Argentina and Uruguay it's also called berenjenas a la napolitana; some grill the aubergine instead of coating it.
- 1 h 35Time
- 41 minHands-on
- 4Portions
- 29 gprotein per portion
- 690kcal per portion
Ingredients for 4 portions
- 3Aubergines, sliced
- to tasteSalt
- 60 gPlain flour
- 3Eggs, beaten
- 5 tbspRapeseed oil, for frying
- 2 tbspOlive oil, for the sauce
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 800 gCrushed tomatoes
- 1 tspOregano
- to tasteBlack pepper
- 300 gMozzarella, sliced
- 60 gGrated cheese
- 15 gBasil, leaves picked
Method
- Cut the aubergines into 1 cm slices, sprinkle salt on both sides and put them in a colander.
- Leave for 30 minutes to draw out the bitter juices.
- Meanwhile, soften the onion and garlic in the olive oil over a medium heat for 5 minutes.
- Add the tomatoes, oregano, salt and pepper and simmer for 15 minutes, until the sauce has thickened.
- Heat the oven to 200 °C. Rinse the aubergine slices, pat them dry with kitchen paper and dip them first in flour, then in beaten egg.
- Heat about 1 cm of oil in a large frying pan and fry the slices in batches for 2 minutes per side, until golden. Drain on kitchen paper.
- Spread a little tomato sauce over the bottom of an ovenproof dish, then layer the aubergines, sauce, mozzarella and basil. Finish with sauce, mozzarella and the grated cheese.
- Bake for 25 minutes, until bubbling and golden on top.
- Leave to rest for 5 minutes before serving.
