Nigella Aubergine Parmigiana

Nigella Aubergine Parmigiana is a classic Italian dish with layers of roasted aubergines, tomato sauce, basil, Parmesan cheese, and breadcrumbs. It’s hearty and full of flavorful tastes. Its name comes from aubergines and Parmigiana-style stacking. It’s wonderful and soothing.

Try More Nigella Recipes:

• Nigella Seeds Naan
• Nigella Chicken Cacciatore
• Nigella Mushroom Lasagna

💗What Makes This Recipe So Satisfying:

• Bursting With Flavor. The roasted aubergines, rich tomato sauce, fragrant basil, and Parmesan cheese come together to make a symphony of flavors that will make your mouth water.
• Easy To Make. This recipe is easy for both new and experienced cooks to follow because it has simple ingredients and clear directions. You’ll be able to make a tasty meal without much trouble.
• Versatile Dish. This meal is great if you are a vegetarian or just want to try something without meat. It can be a major dish or a side dish that goes with your favorite protein.
• Comfort Food At Its Best. The layers of eggplant, tomato sauce, and cheese, topped with crispy breadcrumbs, make a comforting and filling dish that is great for cozy nights in or family parties.

🍆 Nigella Aubergine Parmigiana Ingredients

• 3 large firm aubergines
• olive oil
• 1 onion
• ½ a bulb of spring garlic, or 1 clove of regular garlic
• 1 heaped teaspoon of dried oregano
• 2 x 400 g tins of quality plum tomatoes, or 1kg fresh ripe tomatoes
• wine vinegar
• 1 bunch of fresh basil, (30g)
• 3 large handfuls of Parmesan cheese, (freshly grated)
• 2 handfuls of dried breadcrumbs
• a few sprigs of fresh oregano
• 150 g buffalo mozzarella, (optional)

🍲 Instructions For Nigella Aubergine Parmigiana

1. Preheat the grill or griddle.
2. Trim and thinly slice the aubergines. Peel the onion and mince it finely, and peel the garlic and slice it finely.
3. Place 2 or 3 tablespoons of olive oil in a large pan over medium heat. Add the onion, garlic, and dried oregano, and sauté for 10 minutes, or until the onion is soft and the garlic is slightly browned.
4. If you’re using canned tomatoes, break them up; if you’re using fresh tomatoes (which will taste sweeter and more delicious if they’re in season), rapidly prick each one with a fork and place them in a large pot of boiling water for 40 seconds. Remove from the pan with a slotted spatula, place in a basin of cold water for 30 seconds, and then remove the skins, squeeze out the seeds, and cut the flesh.
5. Add the tomato flesh or canned tomatoes to the onion pan, stir well, then cover and simmer gently for 15 minutes, or until the sauce has thickened and reduced.
6. Grill the aubergines on both sides until faintly charred, working in batches if necessary.
7. Add the basil to the tomato sauce after seasoning it with sea salt, black pepper, and a dash of wine vinegar. You have the option of leaving the sauce grainy or puréeing it.
8. In a 15cm x 25cm baking dish, spread a layer of tomato sauce, followed by a fine sprinkling of Parmesan and a single layer of aubergines. Repeat these layers until all the ingredients have been used, concluding with a little sauce and additional Parmesan.
9. Pick and finely mince the oregano, then combine it with the breadcrumbs and olive oil before sprinkling it over the Parmesan. If using mozzarella, rip it up.
10. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp, and bubbling; it is best served hot, but can also be served chilled.

💭 Recipe Tips

• Make sure the aubergines are cut into even slices so that they cook and stack properly in the dish.
• For the best taste in the tomato sauce, use good plum tomatoes or fresh, ripe tomatoes.
• Don’t forget to salt and drain the aubergines to get rid of extra water and bitterness.
• Use a lot of Parmesan cheese and breadcrumbs to make a crispy and cheesy topping that tastes great.
• Add a pinch of chili flakes or a dash of hot sauce to make it as spicy as you like.
• Try to make the tomato sauce thick and rich by letting it cook for longer. This will also bring out the flavors.

🥗 What To Serve With Aubergine Parmigiana?

Nigella’s eggplant Parmigiana goes well with a lot of different side foods for a full and satisfying meal, you could serve it with a fresh green salad, garlic bread, roasted veggies, or a side of pasta. For more side dish ideas check this collection of best sides To Serve With Aubergine Parmigiana.

🎚 How To Store Aubergine Parmigiana ?

• In The Fridge. Once it’s done, let it cool fully, then put it in a container with a tight lid and store it in the fridge for up to 3–4 days. Before serving, heat it up again in the oven or microwave.
• In The Freezer. After putting the dish together, let it cool all the way down. Put it in the freezer after wrapping it tightly in plastic wrap or aluminum foil you can freeze it for up to three months.

🥵 How To Reheat Aubergine Parmigiana ?

• In The Oven. Start your oven at 350°F (175°C). To prevent drying, place the cold or warmed meal in an oven-safe dish and cover it with foil. Bake till heated, 20–30 minutes.
• In The Microwave. Place each portion on a microwave-safe platter cover with a lid or plastic wrap that can go in the microwave, leaving a small hole for steam to escape stirring between minutes, heat food on medium power until warm.
• On The Stovetop. Place thawed or refrigerated food in a non-stick pan or skillet over low heat cover it to retain steam and prevent drying. Stir frequently to equalize heat.

FAQs

Try More Nigella Recipes:

• Nigella Cauliflower Cheese Soup
• Nigella Cottage Pie
• Nigella Lawson Lamb Curry

Nigella Aubergine Parmigiana Nutrition Facts

Amount Per Serving

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 600mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugars: 10g
• Protein: 15g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home