The best aubergine parmigiana

Name: The best aubergine parmigiana
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 tbsp table salt; 3 large aubergines; 2 tbsp Essential Olive Oil; 270 g g packs mozzarella, drained and patted dry; 80 g Parmigiano Reggiano, finely grated; 2 tbsp breadcrumbs

Martha Collison's dish is less laborious than the classic and strays slightly from tradition, with the aubergines baked rather than fried, but it's a good one to add to your repertoire.

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Serves4
CourseMain meal
Prepare30 mins
Cook1 hr 45 mins
Total time2 hrs 15 mins

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1 tbsp table salt
3 large aubergines
2 tbsp Essential Olive Oil
2 x 270g g packs mozzarella, drained and patted dry
80g Parmigiano Reggiano, finely grated
2 tbsp breadcrumbs

For the tomato sauce

1 tbsp Essential Olive Oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 x 400g cans finely chopped tomatoes
1 tsp caster sugar
½ tsp sea salt flakes, or more to taste
1 tsp dried oregano
⅓ x 25g pack basil, leaves

Place the salt into a large saucepan and add 250ml water. Heat gently, stirring until the salt dissolves, then add 1L cold water. Trim the aubergines, then cut lengthways into 0.5cm slices. Add to the brine liquid, making sure they are submerged, and leave to soak for 1 hour.
2 To make the tomato sauce, heat the olive oil over a low heat in a large saucepan or casserole dish with a lid. Add the onion and cook gently, stirring often, for 15 minutes, or until soft and translucent. Add the garlic and cook for 2 minutes more.
Empty the cans of tomatoes into the pan, with the sugar, salt and oregano. Stir well, then cover with a lid and simmer for 45 minutes over the lowest heat possible to allow the flavours to intensify. Stir occasionally. Chop half the basil and add to the sauce.
Preheat the oven to 200ºC, gas mark 6 and line 2-3 large baking trays with baking parchment. Remove the aubergine from the brine and dry thoroughly with kitchen paper or a clean tea towel. Brush each slice of aubergine with oil, coating thinly on both sides. Arrange in a single layer over the baking trays. Bake the aubergine slices for 20-25 minutes, turning once halfway, until softened and beginning to brown.
Ladle a small amount of the tomato sauce into the bottom of a 2L ovenproof dish (or approx 30x20cm). Arrange a layer of aubergine over the top, then a layer of torn mozzarella and a sprinkle of parmesan. Repeat until all the aubergine and sauce is used up – you should get at least three layers. Finish with a layer of parmesan, then sprinkle the breadcrumbs over the top.
Bake for 25-30 minutes. The cheese should be golden brown and bubbling, and the aubergine tender. Allow to cool for 15 minutes or so, then top with the remaining basil leaves, slice and serve.

Cook’s tip

Brining v salting
Aubergines of the past used to require salting to remove bitterness, but this is no longer necessary, as current varieties are much sweeter. Salting is, however, useful for removing moisture, creating a firmer texture and ensuring it soaks up less oil, so I recommend doing this. I salt using a brine rather than sprinkling salt over the slices, as I find it easier and the salty seasoning is less aggressive, but both will work.

Baking v frying
Traditional aubergine parmigiana is deep fried, sometimes breadcrumbed and fried, but aubergine slices (even if salted) are like sponges and absorb a vast quantity of oil. This creates a luxurious but also heavy dish. I bake it, as the flavour and texture is similar, but you don’t need a litre of olive oil!

The next day
Parmigiana is one of those dishes that improves in flavour after an overnight stay in the fridge. The rich umami flavours in the tomato sauce develop and intensify, and the layers meld together perfectly. Reheat in a low oven until heated through.

Typical values per serving when made using specific products in recipe