Parmigiana di Melanzane (Baked Aubergine)

Name: Parmigiana di Melanzane (Baked Aubergine)
Cook time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 x jar Ballymaloe 100 Recipe Sauce; 2 x large aubergines, sliced; 200g grated mozzarella; 100g grated parmesan; 2 eggs, beaten; 100g breadcrumbs; 50g all-purpose flour; 2 x tbsp olive oil; sea salt

Serves 6

Cook: 1 hr 10 mins

1 x jar Ballymaloe 100 Recipe Sauce

2 x large aubergines, sliced

200g grated mozzarella

100g grated parmesan

2 eggs, beaten

100g breadcrumbs

50g all-purpose flour

2 x tbsp olive oil

sea salt

Method

Step 1

Prep: Preheat the oven to 190C. Rinse the aubergines and cut them into 1cm-thick slices.

Step 2

Sprinkle the aubergine slices with salt. Put them aside and let them sit for 20-30 minutes to draw out the moisture.

Step 3

To marinate the aubergine slices, prepare three separate bowls - one with the all-purpose flour, one with the two beaten eggs and one with the breadcrumbs. Start by tossing each aubergine slice in the flour. Dip both sides of each slice into the beaten egg before coating them with breadcrumbs.

Step 4

Heat the olive oil in a large pan over medium heat. Fry the aubergine slices on both sides until golden brown, then drain on paper towels.

Step 5

In a baking dish, spread some of the Ballymaloe 100 Recipe Sauce across the bottom to prevent the aubergine sticking to the dish. Place a layer of aubergine slices at the bottom, add more Ballymaloe 100 Recipe Sauce on top and sprinkle a layer of mozzarella and parmesan on top. Keep repeating these layers, finishing with mozzarella and parmesan on top.

Step 6

Bake in the oven for about 25-30 minutes until golden.

Step 7

Garnish with fresh basil leaves (if using).

Chef's Tips

Serve with a lightly dressed green salad and roasted baby potatoes.

Serving Suggestions & Notes

Make it healthier: Add a side salad or extra veg (cucumber/carrots).|Make it more indulgent: Option to add garlic bread on the side.