Tuesday, 26 January 2016


Parmigiana is a classic Italian dish originating from the Southern regions of the country. It's simplistic but delicious and makes a great snack or starter for a Mediterranean themed dinner party. Back when I lived with my parents, my Mum used to whip this up as a side dish for evening meals. We'd then eat it cold the next day for lunch.

Traditional parmigiana contains a homemade tomato sauce and breadcrumb topping. I've made this recipe a little bit simpler, so you can cook it quickly after a long day at work or university.


  • 2 medium sized aubergines
  • A jar of tomato pesto
  • 50g grated parmesan
  • Olive oil

Pre-heat the oven to 190° (gas mark 5, 170° for fan ovens), line a casserole dish with olive oil and set aside.

Cut the top off your aubergine, then slice it lengthways into even strips. In a wide frying pan, heat a little olive oil then start frying the aubergine slices. Make sure the aubergine has softened and browned slightly on both sides. You may need to do this in batches.

In the oiled casserole dish, layer up the aubergine slices with grated parmesan and the tomato pesto (as you would with lasagne). Then, bake in the oven for half an hour. Depending on your oven, you may need to leave the parmigiana in for a bit longer.

To check that the aubergine is completely cooked through, pierce the flesh with a fork. If the aubergine flesh is still a little hard, put it back in the oven and check on it every five minutes.

I love serving this alongside a traditional roast, but you can eat it with a simple salad or pasta dish. Any leftovers can be refrigerated and eaten hot or cold the next day.

As they say in Italy: Buon Appetito!

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