Nutrition Facts
Gino D'Acampo's spicy aubergine bake with mozzarella and pecorino cheese
Amount Per Serving
Calories 1065
Calories from Fat 756
% Daily Value*
Fat 84g129%
Saturated Fat 26g163%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 43g
Cholesterol 188mg63%
Sodium 613mg27%
Potassium 1686mg48%
Carbohydrates 54g18%
Fiber 14g58%
Sugar 22g24%
Protein 30g60%
Vitamin A 1984IU40%
Vitamin C 27mg33%
Calcium 550mg55%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Gino D'Acampo's spicy aubergine bake with mozzarella and pecorino cheese
Aubergine parmigiana – Gino-style
Servings: 8 people
Calories: 1065kcal
Equipment
- Sieve
- Saucepan
- Frying pan
- Rectangular oven dish (around 30 x 25cm)
Ingredients
- 6 aubergines Large, about 2kg in total
- 5 eggs
- 150 g plain flour
- 300 ml olive oil
- 350 g mozzarella cheese grated
- 150 g pecorino cheese finely grated
- sea salt flakes
For the sauce
- 4 tbsp olive oil
- 1 onion large, finely chopped
- 1.4 L tomato passata
- 4 tbsp chilli oil or to taste
- 20 basil leaves
- 250 g mascarpone cheese
- sea salt
- freshly ground black pepper
Method
- Slice the aubergines lengthways into slices about 2.5mm thick. Place in a sieve, sprinkle over some sea salt flakes and leave over the sink for one hour to allow any excess liquid to drain from the aubergines. We use salt flakes here to draw out the moisture, as fine salt would be absorbed into the aubergines.
- In the meantime, to prepare the sauce, place the four tablespoons of olive oil and the onion in a large shallow saucepan and fry over a medium heat for eight minutes, occasionally stirring with a wooden spoon. Pour in the passata and chilli oil, then add the basil, one and a half teaspoons of fine salt and one teaspoon of pepper and stir for two minutes.
- Add the mascarpone, stir to combine all the ingredients, then reduce the heat slightly and leave to simmer for 10 minutes. Taste: this is the time to add in a bit more chilli oil if you want a stronger kick. Set aside.
- Preheat the oven to 180°C/fan 160°C/Gas 4.
- Put the aubergine slices on to some kitchen paper and pat dry. Place the eggs, one teaspoon fine salt and half a teaspoon of pepper into a medium bowl and beat well. Pour the flour on to a medium flat tray. Dip each aubergine slice into the flour and then into the egg to coat all over. Heat 10 tablespoons of the olive oil into a large frying pan and fry the aubergine slices until golden on both sides, about two minutes each side. You will need to work in batches. (Depending on the size of your frying pan, it should take about six batches.)
- Transfer the slices on to kitchen paper to drain off any excess oil. After three batches have been browned, add the remaining olive oil to your frying pan and heat until very hot. Continue to fry the remaining aubergine slices, again transferring them on to kitchen paper to drain the excess oil.
- Layer one-third of the aubergine in a rectangular oven dish, measuring about 30 x 25cm. Spoon three ladles of the tomato sauce on top. Sprinkle over 100g mozzarella and 50g pecorino. Repeat the process twice more. You’ll have a little more than three ladles left of the tomato sauce and 50g mozzarella to make a last layer; this extra sauce on top is absorbed through the dish while it cooks and keeps it extra moist.
- Sprinkle over a pinch of pepper and cover with foil. Bake in the oven for 20 minutes. Remove the foil from the oven dish and continue to bake for a further 30 minutes.
- Remove from the oven and allow to rest for about five minutes before portioning. Serve with some crusty ciabatta bread and salad. Just like mamma used to make.
Nutrition
Calories: 1065kcal | Carbohydrates: 54g | Protein: 30g | Fat: 84g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 613mg | Potassium: 1686mg | Fiber: 14g | Sugar: 22g | Vitamin A: 1984IU | Vitamin C: 27mg | Calcium: 550mg | Iron: 6mg