📝 Intro

Layers of fried aubergines, rich tomato sauce, basil, and parmesan cheese come together in this traditional family-style recipe.

🧾 🍆Ingredients

Serves 4

For the Parmigiana:

• 3 Aubergines (peeled in stripes – one on, one off)
• 1 Bunch of Basil
• ½ Onion, chopped
• 2 Tins of Chopped Tomatoes
• 100g Parmesan Cheese (grated)
• 1 Handful Fresh Tomatoes (roughly blended)
• Salt & Pepper, to taste
• 50ml Oil for Frying

For the Pastella (Batter):

• 4 Eggs
• 150g Flour
• 150ml Milk

🧰 Tools Needed

1. Mixing bowls
   
2. Whisk
   
3. Knife and chopping board
   
4. Frying pan
   
5. Saucepan
   
6. Baking dish
   
7. Grater

🔪 Instructions

1. Prep the Aubergines
   Slice aubergines lengthways. Soak them in a salted water bath with a weight on top for at least 30 minutes to extract bitterness. Drain and gently squeeze out excess water.
   
2. Make the Tomato Sauce
   In a saucepan, heat olive oil and sauté onions until golden. Add both the tinned and fresh tomatoes. Season with salt and cook down until thickened. Stir in fresh basil leaves toward the end.
   
3. Prepare the Pastella
   Whisk together eggs, flour, and milk until smooth. Dip aubergine slices into the batter.
   
4. Fry the Aubergines
   Deep fry the coated aubergines until golden. Place on a paper towel-lined tray to absorb excess oil.
   
5. Assemble the Parmigiana
   In a baking dish, layer tomato sauce, fried aubergines, a sprinkle of parmesan, and black pepper. Repeat until all ingredients are used, ending with sauce and cheese.
   
6. Bake
   Bake at 180°C (350°F) for approx. 20 minutes, or until bubbling and golden.

⏱ Details

Prep Time: 45 min

Difficulty: Medium

Cook Time: 20 min

 Total Time: ~1 hour

🎥 Watch the Video

Here you can watch it !!!

💡 Notes & Tips

• Salting aubergines and pressing them helps remove bitterness and moisture.
  
• For a lighter version, bake instead of frying, or use a grill.
  
• This is a fantastic make-ahead dish – it tastes even better the next day!