I love Aubergines Parmigiana or Eggplants Parmesana.
It’s one of those dishes that takes time to prepare before you can actually bake the whole thing but it’s definitely worth it.
In the original version the vegetables are deep fried, but I made this lighter version which is a lot healthier, quicker, easier to digest and tastes lovely!

Ingredients for 4 people

2 big Aubergines (roughly 1 kg and max 10 cm in diameter
4 big Tomatoes (roughly 900 gr and a minimum 8 cm diameter)
400 gr Ricotta Cheese (Sheep or light cow milk)
fresh Basil or Oregano to garnish
1 crushed clove of Garlic (optional)



Switch the oven on at 200° C.
Wash and dry accurately your vegetables.
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Slice the aubergines and the tomatoes keeping a 1 cm thickness reference.
Line a baking tray with parchment paper and spray it with olive oil.
Line up the sliced vegetables, season with salt, pepper, garlic if you like and spray with some more olive oil.
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Bake for 45 minutes.
In the meantime beat the ricotta with the finely chopped basil or oregano to a creamy consistency.
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Remove the vegetables from the oven and proceed to prepare each individual portion with a round 10 cm diameter pastry cutter.
Start with a slice of aubergine, then a slice or two of tomatoes and finally a couple of spoons of ricotta.
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Repeat the layering once more and finish the portion with a slice of aubergine pressing slightly with the back of a spoon.
Leave your Parmigiana in the pastry cutter and on the baking tray if you need to heat up the single portions in the oven before serving.
With the help of a silicone spatula lift the Parmigiana and place it onto a dish.
Remove the pastry cutter carefully.
As a finishing touch garnish your dish with fresh basil or oregano leaves, a good drizzle of olive oil, salt and pepper.
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Decorate your plate with drops of olive oil or pesto sauce.
Depending on which pastry cutter you use, Aubergines Parmigiana can be an excellent starter or main course.

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This post is also available in: Italian