This recipe for Alison Roman’s Aubergine Parmigiana was in her newsletter from a week ago. So it is hot off the press in a way as it did not take me long to try it out and share it on here. It is a delicious and comforting dish and I think definitely worth making.
I really liked the crispy crust that the panko crumbs form on top of the dish. Alison’s recipe had a layer of the panko in the middle of the dish but I don’t think it is necessary at all. However, I do think the anchovies is a must in the tomato sauce. It adds a rich saltiness which works great with the tomatoes and aubergine. It is such a love it or hate it ingredient but I suggest you give it a go.
The Aubergine Parmigiana is easy to make. Pop the aubergine slices in the oven to roast while making the tomato sauce. Then a quick assemble of the layers and the dish bakes in the oven for about 20 minutes.
I hope you enjoy this post for Alison Roman’s Aubergine Parmigiana. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
- 2 - 3 aubergines sliced in 1cm thick slices
- 120 ml extra virgin olive oil
- sea salt flakes and freshly ground black pepper
- 1 small onion thinly sliced
- 4 garlic cloves mashed
- 1 tsp dried chili flakes more to taste
- 4 anchovy fillets
- 1 x 410g tin crushed tomatoes
- 1 x 410g tin tomato puree
- 1 tsp sugar
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
- 120 g mozzarella cheese thinly sliced
- 3 tablespoons capers coarsely chopped
- 10 g coarsely chopped parsley
- Preheat the oven to 200 degrees C
- Drizzle the aubergine slices with about half the olive oil and season with salt and pepper
- Roast for about 30 minutes, turning the slices halfway through the cooking time, until soft and a dark brown colour
- Heat two tablespoons of olive oil over a medium heat
- Add the onion and garlic and cook for about 10 minutes stirring every now and then until the onions and garlic are tender and starting to brown
- Add the chili flakes and anchovies, stir, and let it melt into the onions
- Add the tomatoes and puree, season well with sea salt, black pepper and sugar
- Let it simmer for about 30 minutes until the sauce has reduced
- Heat the remaining olive oil in a pan and add the breadcrumbs
- Stir to coat in the oil and then toast, tossing frequently for about 5 minutes
- Assemble :
- Spoon about half of the tomato sauce on the bottom of a baking dish
- Top with half the aubergine slices, half the parmesan, half the parsley and the capers
- Then top with half the mozzarella slices
- Top with the rest of the tomato sauce, aubergine slices and mozzarella
- End with the parmesan and bread crumbs
- Place in the oven for 20 minutes until everything is bubbling around the edges
- Serve with the rest of the parsley scattered on top
If you are looking for more easy meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World in Jun 2021 at the Cookbook Fair in Paris.