Crispy breadcrumbs aubergine parmigiana

Crispy breadcrumbs aubergine parmigiana

“A lovely Italian soul meal, parmigiana is.” The recipe is normally a labor of love that would take a whole day to complete, but I’ve shaved a few minutes off the time to make it a fully doable after-work winner. Courgette has been substituted for aubergine not just for variety’s sake but also because courgettes contain folic acid, which aids in the reduction of weariness.

2 tiny courgettes, peeled and halved
1 aubergine, tiny
15g basil leaves, 1 bunch
1 garlic clove olive oil
1 tin of tomatoes (400 g)
75 g cheese mozzarella
50 g breadcrumbs (dry)
Parmesan cheese, 10 g
1 tbsp extra virgin olive oil (lemon)
Rocket weight: 50 g

preparation

Set up a big tray on a shelf near to the heat source and preheat your grill to its highest setting.
Trim the courgettes and aubergines, then slice them lengthways into 12 cm pieces and combine them in a large mixing bowl. Toss with a good amount of sea salt and set the bowl aside for later.
Remove the basil leaves and put them aside while finely chopping the basil stems. Garlic should be peeled and coarsely chopped.

12 tablespoons of olive oil in a medium saucepan over medium heat, add the garlic and basil stems, and cook for 2 minutes, stirring occasionally, before adding half of the tomatoes (keep the remainder for another day) and the same amount of water, stirring to combine well. Cook for 10 minutes, or until the sauce has thickened to a sauce-like consistency.

In the meanwhile, rinse the courgette and aubergine and pat them dry with kitchen roll. Set aside. Return to a large mixing bowl and combine with 12 tablespoons of olive oil and a generous amount of salt and pepper.
Spread the courgette and aubergine on the heating plate and place it under the broiler to cook for a few minutes (you may need to do this in batches, as you want the veg in one layer).

Cook for 5 minutes, or until the vegetables are browned on one side, then turn the vegetables and grill for another 5 minutes. Keep an eye on the vegetables while they cook, and then transfer them to a serving dish.
Sauce should be tasted and seasoning added before being poured over the veggies. Mix in the basil leaves that have been torn apart.

Spread the mixture equally on the baking sheet and scatter the mozzarella on top. Sprinkle with breadcrumbs and grate over the Parmesan, then place back under the grill to melt the cheese even more. Grill until the cheese is melted and the bread is crisp.

In the meanwhile, pour half of the lemon juice into a bowl and stir in 1 tablespoon of extra virgin olive oil and a sprinkle of salt and pepper to taste. Toss the mixture through the rocket until evenly distributed. When the parmigiana is bubbling and wonderful, split it between two dishes and top with the rocket to garnish.

Aubergine parmigiana

Make this traditional dish for your guests, also known as melanzane parmigiana. It’s created with tomato, aubergine, and veggie mozzarella, and parmesan-style cheese is sprinkled on top.

2 tbsp olive oil (plus a little more for brushing)
three smashed garlic cloves
3 sprigs of thyme
freshly sliced 8 big sage leaves
chopped tomatoes, 4 x 400g cans
red wine vinegar, 3 tblsp
3 teaspoons granulated sugar or golden caster sugar
6 aubergines, thinly cut lengthwise
100 g finely grated vegetarian parmesan
White breadcrumbs (85g)
pine nuts (50g)
2 × 125g balls torn vegetarian mozzarella cheese
basil leaves (a handful)

STEP 1: FORMULA
In a large frying pan (or wide saucepan), heat the oil, then add the garlic, thyme, and sage. Cook for a few minutes, stirring occasionally. Add the tomatoes, vinegar, and sugar and cook for 20-25 minutes, or until slightly thickened.

STEP 2 Heat a griddle (or frying pan) in the meanwhile. Griddle the aubergine slices in batches after brushing both sides with olive oil. If the heat is too high, the aubergine will burn before softening. As you finish, transfer to a plate.

STEP 3 Spread a thin layer of tomato sauce on the bottom of a large baking dish. Set aside 25g of Parmesan cheese, together with the breadcrumbs and pine nuts. Season thoroughly before layering aubergine slices on top of the sauce. Sprinkle with mozzarella, Parmesan, and basil leaves, then top with a little extra sauce. Rep with the remaining tomato sauce, stacking it over top. Chill for up to 24 hours or bake immediately after scattering the cheesy breadcrumbs on top.

STEP 4 Preheat the oven to 200°C/180°C fan/gas mark 4. 6. Bake for 30-40 minutes, or until golden brown on top and tomato sauce is boiling. Serve with salad and focaccia (see ‘goes well with’).