Aubergine Parmigiana
A flavourful delight, this uniquely versatile cheese is crafted using a traditional recipe by the Carvero family, a fifth-generation cheese-making family based in Bra, Piedmont.
This classic Italian dish is hearty, warming and easy to prepare - whatever the weather, it's a delicious delight packed full of Mediterranean sunshine. Our chefs have perfected their very own recipe, which you can also come and try in our Piccadilly Food Hall.
For more Fortnum's Recipes, buy The Cookbook below.
Ingredients
AUBERGINE PARMIGIANA
4 large aubergines
400g panko bread crumbs
5 eggs
200g plain flour
200g grated parmesan
TOMATO SAUCE
1kg tinned chopped tomatoes
3 peeled garlic cloves, finely chopped
100ml extra virgin olive oil
1 large Spanish onion, finely chopped
Salt and pepper
1 fresh basil bunch, picked and roughly chopped
The recipe
TOMATO SAUCE
STEP 1
Sweat the onions and garlic on a low heat for around 15 minutes - try not to get any colour.
STEP 2
After adding the chopped tomatoes, cook on a low simmer and stir every 10-15 minutes so you don't burn the bottom of the pan.
STEP 3
Add the chopped basil, salt and pepper. Leave for about an hour to cook - the longer you leave it, the better the flavour. When the sauce is ready you can add a little sugar if you like, to temper the acidity of the tomatoes.
AUBERGINE PARMIGIANA
STEP 1
Start by topping and tailing your aubergines, and then slice them into roughly 10mm slices. Have three small containers pre-prepared with your flour, eggs and bread crumbs.
STEP 2
Season your flour then add the aubergine, covering both sides of each slice. Knock off any excess flour, and then dip them in the egg mixture. Be sure to coat them on both sides. Then do the same with the bread crumbs, and repeat the process with the rest of the aubergines.
STEP 3
Cook them in a fryer until golden brown, or shallow fry them in a frying pan. Drain off any excess oil and leave to cool.
STEP 4
With everything prepared, it's time to assemble the components. Take an oven dish with tall sides, as you want to build up the parmigiana quite high. Start by covering the bottom with sauce, then do a layer with grated parmesan. Lay out the fried aubergine, covering as much surface area as you can, and repeat the process four times. The last layer should be aubergine covered in sauce.
STEP 5
Place in the oven for 20 minutes at 170/Gas Mark 5. Remove from the oven, cover the top in grated parmesan and place back in the oven to finish for 8-10 minutes.
Serve alongside Fortnum's Valpolicella for a perfect pairing.
