Summer Aubergine Parmigiana with Fresh Tomato Sauce

Name: Summer Aubergine Parmigiana with Fresh Tomato Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large aubergines (approx. 800 g total); 400 g passata di pomodoro; 250 g fresh mozzarella, sliced; 60 g Parmesan cheese, finely grated; 4 ripe beef tomatoes, thinly sliced; 3 garlic cloves, finely chopped; 1 small onion, finely chopped; 1 bunch of fresh basil; 4 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; salt and freshly ground black pepper to taste

Zomerse aubergine parmigiana met verse tomatensaus

Layers of roasted aubergine, rich tomato sauce and melting mozzarella make this classic Italian dish a feast for the eyes and the taste buds.

Prep30 min
Cook45 min
Total75 min
Servings4 servings

Ingredients

2 large aubergines (approx. 800 g total)
400 g passata di pomodoro
250 g fresh mozzarella, sliced
60 g Parmesan cheese, finely grated
4 ripe beef tomatoes, thinly sliced
3 garlic cloves, finely chopped
1 small onion, finely chopped
1 bunch of fresh basil
4 tablespoons extra virgin olive oil
1 teaspoon dried oregano
salt and freshly ground black pepper to taste

Preparation

Slice the aubergines into rounds approximately half a centimetre thick and place them in a colander. Sprinkle generously with salt and leave for at least 15 minutes so that the bitter moisture is drawn out, then pat them thoroughly dry with kitchen paper.
Preheat the bakeVIA mini oven to 200 degrees Celsius. Arrange the aubergine slices in a single layer on a baking tray lined with baking paper, brush them with olive oil and roast them in the bakeVIA mini oven for 15 minutes until golden brown and tender.
Meanwhile, heat a tablespoon of olive oil in a pan on the hob and gently fry the onion and garlic over medium heat until soft and translucent. Add the passata and oregano, season with salt and pepper, and let the sauce simmer gently for 10 minutes until lightly thickened.
Lightly grease a baking dish of approximately 20 by 25 centimetres with olive oil and spoon a layer of tomato sauce onto the base. Place a layer of roasted aubergine on top, followed by slices of mozzarella, a few basil leaves, several slices of beef tomato and a generous amount of Parmesan cheese.
Repeat the layers until all the ingredients are used up, finishing with tomato sauce, the remaining mozzarella and a generous layer of Parmesan on top. Make sure the top layer of cheese is evenly distributed to achieve a beautiful golden-brown crust.
Place the dish in the bakeVIA mini oven and bake at 190 degrees Celsius for 30 minutes, until the top is golden brown and bubbling and the cheese is completely melted. Allow the aubergine parmigiana to rest for 5 minutes after baking before cutting into it, and garnish with fresh basil leaves for a summery finishing touch.