less than 30 mins
1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the aubergine parmigiana
- 1 litre/1¾ pint tomato passata
- 1 garlic clove, crushed
- 1 sprig rosemary
- 3–4 tbsp balsamic vinegar
- 2 tsp olive oil
- 4 aubergines, cut into long slices
- 2 beef tomatoes, sliced
- 1 bunch fresh oregano, leaves only
- 1 bunch fresh basil, leaves only
- 2 balls mozzarella, sliced
- 60g/2¼oz Parmesan, grated
- 60g/2¼oz pecorino, grated
- 2 handfuls breadcrumbs (not Japanese panko breadcrumbs)
- salt and freshly ground black pepper
For the cheese sauce
- 80ml/2½fl oz double cream
- 50g/1¾oz Parmesan, grated
- 50g/1¾oz pecorino, grated
- 2 tbsp fresh oregano, roughly chopped
- 2 tbsp fresh basil, roughly chopped
For the salad
- selection salad leaves
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4.
Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside.
Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper.
To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese.
Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through.
To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves.
To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side.