Baked Aubergine and Mushroom Parmigiana
- ⏱ 1 hour 15 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
A baked aubergine and mushroom parmigiana layered with tomato sauce, Parmigiano Reggiano and crisp breadcrumbs.
Adapted from The Staff Canteen.
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1Chop the onion
2Crush the garlic
3Plate and serve
1Chop the onion
2Crush the garlic
3Plate and serve
Ingredients
- 1 large aubergine (trimmed and sliced)
- 3 tbsp olive oil
- 1 small onion (finely chopped)
- 1 large garlic clove (crushed)
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 2 tsp dried oregano herbs
- balsamic vinegar, to taste
- 1 pinch salt for the sauce
- 1 pinch sugar
- 1 pinch freshly ground black pepper for the sauce
- 2 large flat mushrooms (thickly sliced)
- 100 g Parmigiano Reggiano (finely grated)
- 4 tbsp dried white breadcrumbs
- salt for seasoning, to taste
- freshly ground black pepper for seasoning, to taste
- basil leaves, to taste
What you'll need
You'll share: Garlic crusher, Grater, Char-grill pan, Frying pan, Oven, Baking dishes, and Bowl.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onion COOK 1
- Finely chop the onion
2. Crush the garlic COOK 2
- Crush the garlic clove
3. Slice the aubergine COOK 2
- Trim and slice the aubergine
4. Grate the cheese COOK 1
- Finely grate the Parmigiano Reggiano
5. Slice the mushrooms COOK 1
- Thickly slice the mushrooms
6. Soften the aromatics COOK 2
- Heat the remaining olive oil in a frying pan and gently fry the onion and garlic over a medium-low heat for 6-8 minutes, until very soft, but not brown
7. Preheat the oven COOK 1
- Preheat the oven to 190°C/Fan oven 170°C/Gas Mark 5
8. Cook the tomato sauce COOK 2
- Add the tomatoes, tomato puree, herbs and a splash of water
- Cook without a lid for 15-20 minutes, adding a little more water if required
- Season to taste with the balsamic vinegar, salt, sugar and freshly ground black pepper
9. Char-grill the aubergine COOK 2
- Preheat a char-grill pan on the grill, Brush the aubergine slices with 1-2 tbsp olive oil, Char-grill for 2-3 minutes on each side, until softened, Set aside
10. Build the first layer COOK 1
- In two individual baking dishes, or one large dish, spoon half the tomato sauce
- Sprinkle with one third of the Parmigiano Reggiano
11. Layer the vegetables COOK 1
- Arrange the aubergine and mushroom slices on top, season
- Sprinkle with another third of the Parmigiano Reggiano
- Spoon the rest of the tomato sauce over the surface
12. Add the breadcrumb topping COOK 1
- In a bowl, mix the breadcrumbs and remaining Parmigiano Reggiano
- Sprinkle evenly over the top
13. Bake the parmigiana COOK 1
- Bake for 30-35 minutes, until golden brown
14. Plate and serve BOTH
- Serve, scattered with basil leaves
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