Aubergine Parmigiana Nigella Food

AUBERGINE PARMIGIANA

Steps:

• Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
• Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.
• Preheat the oven to 220C/200C Fan/Gas 7.
• In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
• Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.
• Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

AUBERGINE PARMIGIANA

Steps:

• Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
• Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

BEEFY MELANZANE PARMIGIANA

Steps:

• Heat the oil in a large frying pan or flameproof casserole dish. Add the mince and brown over a high heat, breaking up with a wooden spoon as you go. (You may need to do this in batches.) Once well browned, tip onto a plate.
• Add the remaining oil, the garlic and herbs to the pan and gently cook for 1 min. Tip in the tomatoes and red wine, and bring to a simmer, stirring up any meaty bits stuck to the bottom of the pan. Return the mince to the pan, crumble in the stock cube, and add sugar and seasoning. Gently simmer for at least 1 hr, stirring occasionally, splashing in more water to keep it saucy if you need to. If you have time to simmer for longer, go for it - the longer the better. Fish out the herb stalks and bay leaves.
• Meanwhile, heat a griddle or frying pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• Heat oven to 180C/160C fan/gas 4. Set aside some of each cheese to go on the top. In a large baking dish spread a spoonful of mince sauce over the base then top with a layer of aubergines and season well. Spoon over some more mince sauce, then scatter over some mozzarella, Parmesan and blobs of mascarpone. Add another layer of aubergines and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30-40 mins until the top is crisp and golden and mince bubbling.

LIGHTER AUBERGINE PARMIGIANA

Steps:

• Heat oven to 200C/180C fan/gas 6. Measure the 2 tbsp of oil into a small bowl. Brush just a little of it onto 2 large, non- stick baking sheets (if you only have 1 tray, bake the aubergines in batches). Mix the lemon juice into the measured oil. Lay the aubergine slices snugly in a single layer on the baking sheets, brush the tops with half the oil and lemon, season with pepper and bake for 20 mins. Turn the slices over, give the remaining oil and lemon mixture a good stir as it will have separated, and brush it over again. Season with pepper and bake for 10-15 mins more or until softened.
• Meanwhile, heat the remaining 1 tsp oil in a medium saucepan. Add the onion and garlic and fry for 3-4 mins, stirring often, until the onion is softened and starting to brown. Tip in the cans of tomatoes, stir to break them up, then mix in the purée, pepper and a pinch of salt. Simmer uncovered for about 10-12 mins until thickened and saucy, then stir in the oregano.
• Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). Start by laying a third of the aubergine slices widthways across the dish, spread over a third of the remaining sauce and put half the ricotta on top in small spoonfuls, then half the mozzarella. Scatter over half the torn basil and season well with pepper. Repeat the layering of aubergine slices, tomato sauce, ricotta, mozzarella and basil, and finish with the final aubergine slices, the sliced tomatoes and the last of the sauce. Season with pepper and scatter over the Parmesan. Bake for about 20 mins, or until the cheese is golden and the juices are bubbling.

ROAST AUBERGINE PARMIGIANA

Steps:

• Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins - you don't want the sauce to reduce too much at this stage.
• Meanwhile, heat oven to 200C/180C fan/gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.
• Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr until soft.
• Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell if they are ready is to prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

AUBERGINE PARMIGIANA LASAGNE

Steps:

• For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.
• Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn't too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.
• To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you'll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.
• Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.