Name: Nigella Aubergine Parmigiana Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: Aubergines: 3 large aubergines (approx. 1.5 kg / 3.3 lbs), sliced into 1 cm thick rounds.; Tomato Sauce: 800 grams (28 oz) of canned tomatoes, preferably San Marzano.; Onion: 1 medium onion, finely chopped.; Garlic: 2 cloves of garlic, minced.; Olive Oil: 4 tablespoons for frying aubergines and sautéing the sauce.; Parmesan Cheese: 100 grams (3.5 oz), freshly grated.; Mozzarella Cheese: 250 grams (9 oz), sliced.; Fresh Basil: A handful of fresh basil leaves.; Salt and Pepper: To taste.; Breadcrumbs: Optional for a crunchy topping, about 2 tablespoons.

Nigella Aubergine Parmigiana is a delightful Italian-inspired dish, featuring tender slices of aubergine layered with rich tomato sauce and melted cheese. It’s a comforting and satisfying meal, perfect for weeknight dinners or special gatherings. This recipe serves 4-6 people and can be prepared in approximately 1 to 1.5 hours.

What is Nigella Aubergine Parmigiana?

Nigella Aubergine Parmigiana is an Italian casserole made with layers of fried aubergine, tomato sauce, and Parmesan cheese, baked to perfection. It’s a hearty and flavorful dish that brings a taste of Italy to your table.

Easy Nigella Aubergine Parmigiana Recipe

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Why You’ll Love This Recipe

Deliciously Comforting: The combination of tender aubergine, rich tomato sauce, and gooey cheese is incredibly satisfying.

Perfect for All Occasions: Whether it’s a casual family dinner or a special occasion, this dish fits right in.
Vegetarian Delight: It’s a great option for vegetarians, packed with flavor and nutrients.
Easy to Prepare: With simple ingredients and straightforward steps, it’s a recipe anyone can master.

Versatile Side Pairings: Pairs well with a variety of sides, making it a versatile addition to your meal plans.

Ingredients Needed to Make Nigella Aubergine Parmigiana

Aubergines: 3 large aubergines (approx. 1.5 kg / 3.3 lbs), sliced into 1 cm thick rounds.
Tomato Sauce: 800 grams (28 oz) of canned tomatoes, preferably San Marzano.

Onion: 1 medium onion, finely chopped.
Garlic: 2 cloves of garlic, minced.
Olive Oil: 4 tablespoons for frying aubergines and sautéing the sauce.

Parmesan Cheese: 100 grams (3.5 oz), freshly grated.
Mozzarella Cheese: 250 grams (9 oz), sliced.
Fresh Basil: A handful of fresh basil leaves.

Salt and Pepper: To taste.
Breadcrumbs: Optional for a crunchy topping, about 2 tablespoons.

Instructions to Make Nigella Aubergine Parmigiana

Step 1: Prepare the Aubergines

Slice the Aubergines: Cut the aubergines into 1/4 inch (0.6 cm) thick rounds.

Season and Drain: Sprinkle salt on the slices and let them drain in a colander for about 30 minutes. This removes excess moisture and bitterness.
Fry the Aubergines: Heat olive oil in a large frying pan over medium heat. Fry the aubergine slices until golden brown on both sides. Drain on paper towels to remove excess oil.

Step 2: Make the Tomato Sauce

Sauté the Aromatics: In a saucepan, heat a little olive oil and sauté the chopped onion and minced garlic until soft and fragrant.

Add Tomato Sauce: Pour in the tomato sauce and simmer for 10-15 minutes. Season with salt and pepper to taste.

Step 3: Assemble the Parmigiana

Layer the Ingredients: In a baking dish, spread a layer of tomato sauce at the bottom. Add a layer of fried aubergine slices on top. Sprinkle with Parmesan and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
Add Fresh Basil: Scatter torn basil leaves between the layers for extra flavor.

Step 4: Bake the Dish

Preheat the Oven: Set your oven to 375°F (190°C).
Bake: Place the baking dish in the oven and bake for 25-30 minutes, until the cheese is bubbly and golden brown.
Rest Before Serving: Let the dish sit for about 10 minutes before serving to allow the flavors to meld.

What Do I Serve With Nigella Aubergine Parmigiana?

Fresh Salad: A crisp green salad with a light vinaigrette complements the rich flavors.
Crusty Bread: Perfect for soaking up any extra tomato sauce.
Pasta: Serve alongside spaghetti or another favorite pasta.

Steamed Vegetables: Lightly steamed broccoli or green beans add a healthy side.
Garlic Bread: Adds an extra layer of flavor to your meal.

Pro Tips to Make Perfect Nigella Aubergine Parmigiana

Use Fresh Ingredients: Fresh aubergines and high-quality cheeses make a big difference.

Drain the Aubergines: Properly draining the aubergines ensures they fry up crispy.
Season Well: Don’t skimp on seasoning; it enhances the overall flavor.
Layer Evenly: Make sure each layer is even to ensure balanced bites.

Rest Before Serving: Allowing the dish to rest helps the flavors meld together.

Variations of Nigella Aubergine Parmigiana

Add Meat: Incorporate ground beef or sausage for a heartier version.
Different Cheeses: Experiment with different cheeses like provolone or ricotta.

Extra Vegetables: Add layers of roasted peppers or zucchini for more variety.
Spicy Kick: Sprinkle some red pepper flakes for a touch of heat.
Gluten-Free: Use gluten-free breadcrumbs or skip the breadcrumbs altogether.

How do I Store Nigella Aubergine Parmigiana Leftovers?

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Freeze individual portions wrapped in foil for up to 2 months.
Label: Always label your containers with the date for easy reference.

Cool Completely: Ensure the dish is completely cool before storing it to avoid condensation.
Reheat Properly: Follow reheating instructions for the best results.

How do I Reheat Nigella Aubergine Parmigiana Leftovers?

Oven: Reheat in a preheated oven at 350°F (175°C) until warmed through.

Microwave: Use the microwave for a quicker option, heating in short intervals.
Stovetop: Reheat in a covered skillet over low heat.
Add Moisture: Add a splash of tomato sauce if it looks dry.

Cover with Foil: Cover with foil when reheating in the oven to prevent drying out.

Nutrition Value (per serving):

Calories: 350 kcal
Protein: 15 grams

Carbohydrates: 20 grams
Fat: 25 grams
Fiber: 5 grams

Sodium: 800 mg
Sugar: 10 grams

FAQs

How can I make Nigella Aubergine Parmigiana gluten-free?

To make Nigella Aubergine Parmigiana gluten-free, simply use gluten-free breadcrumbs or omit them altogether. You can also ensure that all other ingredients, like sauces and cheeses, are labeled gluten-free to avoid any cross-contamination.

Can I prepare Nigella Aubergine Parmigiana ahead of time?

Yes, you can prepare Nigella Aubergine Parmigiana ahead of time. Assemble the dish as instructed, cover it tightly with foil, and refrigerate for up to 24 hours before baking. When ready to bake, follow the original baking instructions, adding an extra 10-15 minutes to the baking time if it’s been chilled.

What can I use instead of aubergine in Parmigiana?

If you don’t have aubergine or prefer a different vegetable, you can use zucchini or even large portobello mushrooms as a substitute. These alternatives will provide a similar texture and flavor profile, ensuring your dish remains delicious.

How do I prevent my Aubergine Parmigiana from becoming too watery?

To prevent your Aubergine Parmigiana from becoming too watery, ensure you salt and drain the aubergine slices properly before frying. Additionally, frying the slices until they are golden brown helps remove excess moisture. Using a thick tomato sauce can also help keep the dish from becoming watery.

Final Words

Creating Nigella Aubergine Parmigiana is a delightful way to enjoy a taste of Italy at home. This recipe is perfect for any occasion, bringing comfort and flavor to your table. Enjoy every bite of this classic dish with your loved ones!

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