Aubergine parmigiana
- ⏱ 2 hours 30 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A baked aubergine parmigiana layered with reduced tomatoes, burrata, breadcrumbs, basil and Parmesan, served with a creamy Parmesan sauce.
Adapted from Great British Chefs.
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Aubergine parmigiana
0/0
COOK 1COOK 2
1Slice aubergines
Trim the ends from the aubergines
Slice the aubergines lengthwise into 2cm-thick strips
2Reduce tomatoes
3Plate and serve
+ 18 more steps in the app
Aubergine parmigiana
0/0
COOK 2COOK 1
1Slice aubergines
2Reduce tomatoes
In a saucepan, place the tinned chopped tomatoes over...
3Plate and serve
+ 18 more steps in the app
Ingredients
- 8 aubergines (ends trimmed)
- 4 burrata
- 2 kg tinned chopped tomatoes
- 250 g Parmesan for the parmigiana (finely grated)
- 1 bunch basil (leaves picked)
- 250 g dry white breadcrumbs
- extra virgin olive oil, to taste
- sea salt for the aubergines, to taste
- freshly ground black pepper for the aubergines, to taste
- 200 ml double cream
- 70 g Parmesan for the sauce (finely grated)
- sea salt for the sauce, to taste
- freshly ground black pepper for the sauce, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Slice aubergines COOK 2
- Trim the ends from the aubergines
- Slice the aubergines lengthwise into 2cm-thick strips
2. Reduce tomatoes COOK 1
- In a saucepan, place the tinned chopped tomatoes over a medium heat and slowly reduce by half
3. Pick basil leaves COOK 1
- Pick the basil leaves
4. Mise en place COOK 1
- Prep 250 g Parmesan for the parmigiana: finely grate
5. Preheat oven COOK 1
- Preheat an oven to 180°C/gas mark 4
6. Fry aubergines COOK 2
- In a heavy-based large frying pan over a medium heat, pour in some olive oil and, when hot, gently fry the aubergine slices in batches until they are all tender and golden brown
- Add extra oil as you go as the aubergines soak it up quite quickly
- When the slices are fried, season well and drain on kitchen paper to absorb the excess oil
🤝 Cook 1 hands the heavy-based large frying pan to Cook 2.
7. Mise en place COOK 1
- Prep 70 g Parmesan for the sauce: finely grate
8. Assemble layers COOK 1
- In an ovenproof dish rubbed with olive oil on the sides and base, layer the bottom with aubergine slices, a sprinkle of breadcrumbs and a few basil leaves, followed by a ladle of tomato sauce, a burrata ripped into pieces and a handful of Parmesan
🤝 Cook 2 hands over the sides and base.
9. Finish layering COOK 1
- Ensure everything is evenly spread and continue to layer up this way until you finish with a layer of aubergine, Save some basil leaves, breadcrumbs and Parmesan to sprinkle over at the end
🤝 Cook 2 hands over aubergines.
10. Bake parmigiana COOK 1
- Transfer the parmigiana to the oven and cook for 40 minutes until it is bubbling away and the top layer of aubergine begins to crisp, Leave to rest for 20 minutes once cooked
11. Make cream sauce COOK 1
- In a saucepan, pour in the double cream and gently simmer until reduced by half
- Whisk in the grated Parmesan, season with salt and pepper
- Keep warm, stirring occasionally
12. Fry basil COOK 1
- In a little oil, fry the reserved basil leaves until crisp
13. Preheat grill COOK 2
- Preheat a grill to high
- Sprinkle the remaining breadcrumbs and a little more Parmesan over the parmigiana
- Place it under the grill to cook for 5 minutes
🤝 Cook 1 hands over parmigiana.
14. Plate and serve BOTH
- Pour the sauce on the base of each serving dish
- Top with a slice of the parmigiana
- Grate over a final flourish of Parmesan
- Top with the fried basil leaves and a drizzle of olive oil
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