Parmigiana d’Aubergine Mozzarella & Parmesan Recipe
A classic Italian Parmigiana d’Aubergine featuring layers of roasted aubergine slices, rich tomato coulis, fresh basil, and a generous blend of mozzarella and Parmesan cheeses. This baked dish is aromatic with thyme and olive oil, creating a comforting, cheesy, and flavorful vegetarian meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Aubergine Preparation
- 1200 g Aubergine
- 20 g Gros sel
- 6 traits Huile d’olive (approx. 6 teaspoons olive oil)
- 4 pincées Sel & poivre (a few pinches of salt & pepper)
Cheese and Seasonings
- 60 g Parmesan râpé (grated Parmesan)
- 100 g mozzarella râpée (grated mozzarella)
- 6 tiges Basilic frais (fresh basil sprigs)
- 6 tiges thym frais (fresh thyme sprigs)
Other Ingredients
- 400 g coulis de tomate (tomato coulis)
Instructions
- Preheat the oven and prepare aubergines: Preheat your oven to 210°C (traditional heat). Slice the aubergines lengthwise into 5 mm thick slices. Sprinkle them with the coarse salt and let them drain for 15 minutes in a colander or dish to remove excess moisture and bitterness.
- Prepare the basil: Remove the leaves from the fresh basil stems. You can involve children in this step to make it more fun and educational by letting them pick the basil leaves.
- Rinse and roast aubergine slices: Rinse off excess salt from the aubergine slices, pat them dry. Lay them out on a baking sheet lined with parchment paper. Season with pepper and drizzle generously with olive oil. Bake in the hot oven for 20 minutes to precook and soften the aubergines.
- Assemble the Parmigiana: After 20 minutes, pour some tomato coulis into an ovenproof dish to cover the base. Arrange a layer of roasted aubergine slices over the sauce. Sprinkle fresh thyme, grated Parmesan, mozzarella, and basil leaves over the aubergines. Repeat layering with remaining ingredients until all are used up.
- Bake the Parmigiana: Place the assembled dish back into the oven and bake for 25 minutes more until the cheese melts, the topping is golden and bubbly, and the dish is thoroughly heated through.
- Serve hot: When the Parmigiana is soft, cheesy, and golden, remove it from the oven. Let it cool slightly and serve immediately, taking care as it will be hot.
Notes
- Salting the aubergines before cooking removes bitterness and extra moisture for a better texture.
- Using fresh herbs like basil and thyme adds aromatic layers to the dish.
- This dish is best served fresh and hot for a melty, comforting experience.
- You can prepare the layers in advance but bake just before serving for optimal cheese texture.
- Adjust olive oil quantity if you prefer a lighter or richer dish.