Parmigiana di melanzane a modo mio - My Aubergine Parmigiana

Parmigiana di melanzane is the perfect vegetarian main course to share with family and friends. It's not a last-minute dish but it can be prepared in advance and it is always delicious. Especially in the sunny season, when aubergines and tomatoes are ripe and sweet.

In my Parmigiana, I make few changes to the original recipe from Naples.

Rather than frying the aubergines, I prefer to bake them for a lighter result; missing a bit of flavour, I know. 

Besides, I combine mozzarella with ricotta, which gives a softer and fresher consistency to the dish. However, I follow the tradition using plenty of fresh basil, the best aromatic herb ever to enhance the flavour of this Mediterranean recipe. 

Once I have all the ingredients ready, it takes few minutes to put them together. 
I always serve it warm to fully enjoy the flavours.

Parmigiana di melanzane a modo mio
My Aubergine Parmigiana

1 kg aubergines
2 tablespoons oregano
250 g mozzarella cheese, diced
250 g ricotta
1 handful of fresh basil leaves 

1 onion, peeled and finely chopped
1 garlic clove, peeled and chopped 

1 tablespoon tomato puree
600 g tomato passata
60 g freshly grated Parmesan cheese
Sea salt and pepper
Extra virgin olive oil

Serves 6 to 8
Preparation time: 15 minutes
Cooking time: 85 minutes

1. Preheat the oven to 200° C.
2. Cut the aubergines into  ½ cm thick slices. 
3. Line an oven tin with baking paper and arrange the aubergine slices over, with no overlapping. Sprinkle with salt and oregano and drizzle with oil. Bake for 10 minutes on each side, until soft right the way through. Set aside and repeat it.
4. Meanwhile, in a pan, heat 2 tablespoons of oil and sauté the onion with a pinch of salt on low heat for 5 minutes. Add garlic and cook for another minute. Stir in the tomatoes and leave to simmer for 20 minutes. Adjust the seasoning.
5. Grease an ovenproof dish (20 cm x 30 cm) with oil. Cover the bottom with a layer of aubergines, sprinkle with Parmesan and fresh basil. Cover with tomato sauce and dot with mozzarella and ricotta. 
6. Make another layer by putting aubergines, Parmesan, basil, tomato sauce, mozzarella and ricotta. Cover with aubergines, tomato sauce and Parmesan cheese.
7. Bake for 20 minutes, until golden on top. 
8. Remove from the oven and leave to cool for 15 minutes.
9. Serve warm.