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Aubergines alla parmigiana SQ

Aubergines alla parmigiana

Course: Main Course
Cuisine: Italian
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people

A succulent Italian recipe, one of our family favourites.

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Ingredients

  • 1.5 kg aubergines
  • 30 cl olive oil
  • 50 cl thick tomato coulis
  • 8 slices parma ham
  • 1 bunch basil
  • 250 g mozzarella
  • 100 g flour
  • 90 g parmesan
  • 40 g butter

Instructions

  1. (An hour before) Wash and thinly slice lengthwise the aubergines. Place them in a colander, sprinkle generously with salt (don't worry, you'll be rinsing most of it off before you cook it) and let them to sit for about an hour. 

  2. Thoroughly rinse the eggplant slices and pat them dry. 

  3. Dust the aubergines slices with flour and paint them with olive oil.

  4. Butter a large deep oven dish and pre-heat your oven to 180ºC.

  5. Pan-fry the aubergines slices, remove from the pan and drain on kitchen paper.

  6. Wash and mince basil.

  7. Put a first layer of aubergines slices at the bottom of your oven dish, cover with 4 parma ham slices, half of the tomato coulis, half of the basil, half of the mozzarella, a bit less than half of the parmesan.

    Renew the operation and finish with a layer of aubergines slices covered with what is leftover of parmesan.

  8. Cook in the oven for 40 minutes. Serve very hot with a salad.

Recipe Notes

Aubergines alla parmigiana are delicious served with a Crozes Hermitage red wine.

Be really careful if you wish to add salt, between the parmesan and parma ham it is already salty.