🍆 Classic Italian Aubergine Parmigiana

Ready in: 1 hour
Serves: 4
Difficulty: Easy
Vegetarian

A true Italian classic made with layers of aubergine, tomato, mozzarella and Parmigiano Reggiano.

🛒 Ingredients from Cibi Market

• 2 large aubergines – FRESH VEGETABLES AUBERGINE STRIPED. 
• 700g tomato sauce – LA FIAMMANTE PASSATA DI POMODORO WITH BASIL 680 GR. 
• 250g mozzarella – FRESH DAIRY MOZZARELLA CAMPAGNOLA FIOR DI LATTE 400 GR. 
• 80g Parmigiano Reggiano – SORESINA CHEESE PARMIGIANO REGGIANO D.O.P. GRATED 80 GR. 
• Extra virgin olive oil – FANIDA EXTRA VIRGIN OLIVE OIL GLASS 1 LT
• Salt – ITALKALI SALT OF SICILY IODATE FINO 1 KG
• Black pepper – CANNAMELA ORGANIC BLACK PEPPER

Method

1. Slice the aubergines lengthways into slices approximately 5 mm thick.
2. Lightly season with salt and leave for 15 minutes, then pat dry.
3. Brush with Fanida Extra Virgin Olive Oil and grill or pan-fry until tender and lightly golden.
4. Warm the La Fiammante Passata with Basil for around 10–15 minutes.
5. Spread a thin layer of tomato sauce over the bottom of a baking dish.
6. Add a layer of aubergine, followed by tomato sauce, sliced Fior di Latte Mozzarella and Soresina Parmigiano Reggiano.
7. Continue layering until all the ingredients are used.
8. Finish with tomato sauce, mozzarella and a generous layer of Parmigiano.
9. Bake at 190°C for 25–30 minutes, until bubbling and golden.
10. Leave to rest for 5–10 minutes before serving.

🛒 Shop the recipe

Find the ingredients at CibiMarket.co.uk