Aubergine Parmigiana

This dish is ideal as a starter or even as a main course. Whether if it is an individual stack or a family-style casserole, this classic Aubergine Parmigiana will convert any aubergine skeptics. The most important step is the first one. Allowing the aubergines to sweat will ensure you draw out the best of this vegetable.

Aubergine Parmigiana
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Aubergine Parmigiana

Course: StartersCuisine: InternationalDifficulty: Medium
Servings

4

servings
Prep time

35

minutes
Cooking time

10

minutes
Total time

45

minutes

This dish is ideal as a starter or even as a main course. Whether if it is an individual stack or a family-style casserole, this classic Aubergine Parmigiana will convert any aubergine skeptics. The most important step is the first one. Allowing the aubergines to sweat will ensure you draw out the best of this vegetable.

Ingredients

  • 2 Large Aubergines

  • 1 Cup of Pre-made Tomato Sauce

  • 150g of Grated Mozzarella Cheese

  • 100g Grated Parmesan Cheese

  • 1/2 Cup of All-Purpose Flour

  • Salt

  • Vegetable oil for deep frying

Directions

  • Wash aubergines and slice them into 1cm thickness. Sprinkle salt generously on both sides of the aubergine slices and let them stand for 30 minutes. This will remove the extra moisture and remove the natural bitterness of the aubergine.
  • Rinse aubergine in cold running water. Pat dry with paper towel.
  • Heat vegetable oil for deep frying.
  • Dredge aubergine in flour. Shake extra flour off.
  • Heat vegetable oil to 180° to 200° Celsius, or when oil bubbles around a wooden spoon or chopstick.
  • Place aubergine into hot oil and deep fry until cooked and golden brown (approximately 5 minutes). Remove one ready and place on a rack of paper towel to cool and drain excess oil.
  • Put a dollop of tomato sauce on a baking sheet and place one aubergine slice on top. Add a teaspoon of tomato sauce on top and sprinkle some grated mozzarella and parmesan. Place another aubergine slice on top and repeat the process until you have a stack of three layers.
  • Bake in the oven at 180° Celsius for 10 minutes. If you’ve made a larger casserole version, then bake for 30 minutes.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.

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