This recipe for cheesy aubergines and tomatoes always transports chef Theo Randall back to Italian holidays, eating dinner at the Osteria Bell’Italia in Puglia.

“Not a great name for an Italian restaurant,” Randall admits, “but believe me the food is amazing. They make the best parmigiana in Southern Italy.”

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Now, you can replicate the experience from the comfort of your own kitchen…

 

 
 
 
 
 
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Melanzane parmigiana
(Lizzie Mayson/PA)
Melanzane parmigiana
Print Recipe
Nutrition Facts
Melanzane parmigiana
Amount Per Serving
Calories 982 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 38g
Cholesterol 179mg60%
Sodium 813mg35%
Potassium 2035mg58%
Carbohydrates 78g26%
Fiber 17g71%
Sugar 24g27%
Protein 38g76%
Vitamin A 1624IU32%
Vitamin C 26mg32%
Calcium 655mg66%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Melanzane parmigiana

A hearty dish of baked aubergines and cheese
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 982kcal
Author: Theo Randall

Equipment

  • Saucepan
  • Frying pan
  • Baking dish

Ingredients

  • 4 tbsp olive oil plus extra for oiling
  • 1 garlic clove finely sliced
  • 8 basil leaves
  • 600 grams tomato passata
  • 4 aubergines half peeled to give stripes (to help the aubergine cook evenly)
  • 3 organic eggs beaten
  • 200 grams tipo 00 flour
  • 100 ml sunflower oil
  • 200 grams mozzarella chopped
  • 100 grams parmesan finely grated
  • Sea salt
  • Black pepper freshly ground

Method

  • Place a heavy-based saucepan over a medium heat. When hot, add three tablespoons of the olive oil and the garlic and fry for about 30 seconds, until the garlic is soft but has no colour. Add four of the basil leaves and cook for 30 seconds, then add the passata, reduce the heat and cook for about 15 minutes, until the sauce has reduced by half. Tear in the remaining basil and add the remaining olive oil. Season and set aside. Slice the aubergines into 1cm rounds. Transfer them to a colander and sprinkle with salt. Leave for 20 minutes to draw out the liquid, then pat the slices dry with kitchen paper.
  • Have ready the beaten eggs in one bowl and the flour in another. Heat the sunflower oil in a frying pan over a medium heat. Dip each aubergine slice into the egg to coat, then place in the flour, taking care to fully coat each slice. Shake off any excess flour then fry, in batches, for three minutes on each side until they are all cooked through and have a nice, golden colour. Place on kitchen paper to drain.
  • Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Lightly oil a baking dish with olive oil. Arrange a layer of cooked aubergines evenly in the bottom of the dish, spoon over one third of the tomato sauce, sprinkle over one third of the chopped mozzarella, and sprinkle over one third of the Parmesan. Repeat the layers twice more, finishing with the final layer of Parmesan. Bake the parmigiana for 35 minutes, or until the top is golden and crispy (give it up to another 10 minutes, if you need to).

Nutrition

Calories: 982kcal | Carbohydrates: 78g | Protein: 38g | Fat: 62g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 813mg | Potassium: 2035mg | Fiber: 17g | Sugar: 24g | Vitamin A: 1624IU | Vitamin C: 26mg | Calcium: 655mg | Iron: 7mg

The Italian Deli Cookbook by Theo Randall, photography by Lizzie Mayson, is published by Quadrille.

The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients
  • Amazon Kindle Edition
  • Randall, Theo (Author)
  • English (Publication Language)

Last update on 2021-09-21 / Affiliate links / Images from Amazon Product Advertising API

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