Hasselback Aubergine Parmigiana – a new take on the classic Italian dish of Melanzane Parmigiana. The combination of rich and garlicky tomato sauce, soft aubergine, gooey mozzarella and salty Parmesan make for the perfect dish. Serve with crusty bread for dunking. Be generous with your seasoning and olive oil for this recipe. The flavour of aubergine becomes best with lots of seasoning and slow cooking, so that the aubergine becomes soft and sweet.
If you liked my Hasselback Aubergine Parmigiana then you might like my Aubergine Katsu Curry
Recipe
Serves 2
Difficulty Level: Home Cook
Ingredients:
- 1 Aubergine (buy the largest one you can find)
- 2 balls of mozzarella
- Around 100g Parmesan
- Pack of basil leaves
- 2 tins chopped tomatoes
- 4 cloves garlic, crushed
- Teaspoon dried oregano
- Red wine vinegar or balsamic vinegar
- Salt and pepper
- Olive oil
Method:
- Pre-heat the oven to 180C. Slice the aubergine into 1cm slices, but do not slice all the way through. Place in a baking dish, drizzle with plenty of olive oil, getting in between the cuts and season generously all over with plenty salt and pepper.
- Place a slice of mozzarella, a basil leaf and a slice of Parmesan in between each cut
- Heat a saucepan over a medium heat and add around 5 tablespoons of olive oil and the garlic. Cook for one minute and add the tinned tomatoes, fill one tin with water and add this and then add in a tablespoon of oregano, a good glug of vinegar and a generous seasoning of salt and pepper. Grate the remaining Parmesan and add this to the sauce too. You do not need to cook the sauce at this point as it will cook in the oven.
- Pour the sauce all around the aubergine and place in the oven for around 45 minutes to one hour until soft, cooked through and the sauce has reduced. If through cooking the top becomes too brown then cover with a lid or tin foil.
- Sprinkle with fresh basil, more grated Parmesan and serve with fresh crusty bread.
