This delicious Aubergine Parmigiana is a creamy, comforting dish that’s quick and easy to make. Inspired by Nigella’s style, it’s packed with layers of soft aubergines, rich béchamel sauce, and melted cheese. Perfect for a hearty lunch or dinner, and you can easily swap ingredients for what you have on hand!
Ingredients Needed:
- 2 large aubergines, thinly sliced into rounds
- 4 medium-sized tomatoes, sliced
- 10 cherry tomatoes, halved
- 200g mozzarella cheese, grated
- 100g feta cheese, crumbled
- 100g Parmesan cheese, grated (for topping)
- 2 tbsp olive oil (for frying)
- 1 tbsp butter (for frying)
- 1 tbsp plain flour
- 300ml milk
- A pinch of freshly grated nutmeg
- Salt and pepper, to taste
How To Make Aubergine Parmigiana?
- Preheat the oven: Preheat your oven to 200°C (180°C fan) / 400°F / gas mark 6.
- Prepare the aubergines: Slice the aubergines into thin rounds. Heat the olive oil and butter in a large frying pan over medium heat. Fry the aubergine slices in batches until golden and softened, about 4-5 minutes per batch. Set them aside on a plate lined with paper towels to absorb any excess oil.
- Cook the tomatoes: In the same pan, add the sliced medium tomatoes and halved cherry tomatoes. Season with salt and pepper. Cook for about 5-7 minutes until the tomatoes soften and start to release their juices, then remove from heat.
- Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Once the sauce thickens, remove from heat and stir in a pinch of nutmeg. Season with salt and pepper. Fold in the grated mozzarella cheese until melted and smooth.
- Assemble the dish: In a baking dish, layer the fried aubergine slices, followed by a layer of the cooked tomatoes, and then pour over a generous amount of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of Parmesan cheese on top.
- Bake the dish: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbling.
- Serve: Let the dish cool slightly before serving. Pair it with a fresh green salad for a satisfying meal.
Recipe Tips:
- Pick firm aubergines: Use firm aubergines to keep the slices from becoming soggy.
- Fry in batches: Don’t overcrowd the pan when frying. Fry in batches for crispy aubergines.
- Season tomatoes: Add salt and pepper to the tomatoes while cooking to bring out their flavor.
- Make béchamel thick: Keep the sauce thick so it doesn’t make the dish too watery.
- Let it rest: Let the dish rest for 5-10 minutes after baking to help the layers set.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature, then store in a covered container in the fridge for up to 3 days.
- Freeze: Cool the dish, wrap it up, and freeze for up to 3 months.
- Reheat: Heat in a covered pan for 5-7 minutes until hot.
Nutrition Facts:
- Calories: 319 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 470mg
- Potassium: 748mg
- Total Carbohydrate: 30g
- Dietary Fiber: 9g
- Sugars: 10g
- Protein: 14g
Try More Nigella Lawson Recipes:
- Burnt Onion And Aubergine Dip Recipe
- Nigella Vegetarian Lasagna Recipe
- Nigella Amaretto Chocolate Cake Recipe
Nigella Aubergine Parmigiana Recipe
Description
This delicious Aubergine Parmigiana is a creamy, comforting dish that’s quick and easy to make. Inspired by Nigella’s style, it’s packed with layers of soft aubergines, rich béchamel sauce, and melted cheese. Perfect for a hearty lunch or dinner, and you can easily swap ingredients for what you have on hand!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (180°C fan) / 400°F / gas mark 6.
- Prepare the aubergines: Slice the aubergines into thin rounds. Heat the olive oil and butter in a large frying pan over medium heat. Fry the aubergine slices in batches until golden and softened, about 4-5 minutes per batch. Set them aside on a plate lined with paper towels to absorb any excess oil.
- Cook the tomatoes: In the same pan, add the sliced medium tomatoes and halved cherry tomatoes. Season with salt and pepper. Cook for about 5-7 minutes until the tomatoes soften and start to release their juices, then remove from heat.
- Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Once the sauce thickens, remove from heat and stir in a pinch of nutmeg. Season with salt and pepper. Fold in the grated mozzarella cheese until melted and smooth.
- Assemble the dish: In a baking dish, layer the fried aubergine slices, followed by a layer of the cooked tomatoes, and then pour over a generous amount of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of Parmesan cheese on top.
- Bake the dish: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbling.
- Serve: Let the dish cool slightly before serving. Pair it with a fresh green salad for a satisfying meal.
Notes
- Pick firm aubergines: Use firm aubergines to keep the slices from becoming soggy.
- Fry in batches: Don’t overcrowd the pan when frying. Fry in batches for crispy aubergines.
- Season tomatoes: Add salt and pepper to the tomatoes while cooking to bring out their flavor.
- Make béchamel thick: Keep the sauce thick so it doesn’t make the dish too watery.
- Let it rest: Let the dish rest for 5-10 minutes after baking to help the layers set.
Nigella Aubergine Parmigiana Recipe