The Chef

Restaurants

Meals

Drinks

Restaurants›Bathwick Boatman 🇪🇺›Parmigiana, Layers Of Fried Aubergine Baked In Rich Tomato Sauce, Mozarella Recipe

Parmigiana, Layers Of Fried Aubergine Baked In Rich Tomato Sauce, Mozarella Recipe

Name: Bathwick Boatman 🇪🇺s Parmigiana, Layers Of Fried Aubergine Baked In Rich Tomato Sauce, Mozarella Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 units aubergines (eggplants), medium; 1 cups all-purpose flour; 3 units large eggs; 2 tbs milk; 2 cups fine dry breadcrumbs; 0.5 cups Parmesan cheese, finely grated; 2 tsp salt; 1 tsp black pepper; 500 ml vegetable oil (for frying); 3 tbs extra-virgin olive oil; 1 units yellow onion, finely chopped; 4 units garlic cloves, minced; 800 g canned whole plum tomatoes (preferably San Marzano); 2 tbs tomato paste; 10 units fresh basil leaves, torn; 1 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 500 g fresh mozzarella, drained and sliced; 0.75 cups Parmesan cheese, finely grated; 12 units fresh basil leaves, whole or torn; 150 g mixed salad leaves (rocket, spinach, lettuce); 200 g cherry tomatoes, halved; 2 tbs olive oil (for dressing); 1 tbs red wine vinegar or lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 3 cups day-old crusty bread, cut into 1cm cubes; 1 units garlic clove, halved

Inspired by Bathwick Boatman 🇪🇺

Time2h

Serves6

(v), served with a green salad & garlic croutons

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Aubergine layers

3 units aubergines (eggplants), medium

1 cups 00 bread flour

3 units Large eggs

2 tbs Milk

2 cups fine dry breadcrumbs

1/2 cups Parmesan cheese, finely grated

2 tsp Celtic sea salt

1 tsp black pepper

2 1/8 cup (500 ml) vegetable oil (for frying)

Tomato sauce

3 tbs extra-virgin olive oil

1 units yellow onion, finely chopped

4 units Garlic cloves, minced

1 3/4 lb (800 g) canned whole plum tomatoes (preferably San Marzano)

2 tbs tomato paste

10 units fresh basil leaves, torn

1 tsp Dried oregano

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

Assembly & cheese

1 1/8 lb (500 g) fresh mozzarella, drained and sliced

3/4 cups Parmesan cheese, finely grated

12 units fresh basil leaves, whole or torn

Green salad & garlic croutons (serve alongside)

5.29 oz (150 g) mixed salad leaves (rocket, spinach, lettuce)

7.05 oz (200 g) Cherry tomatoes, halved

2 tbs olive oil (for dressing)

1 tbs red wine vinegar or lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

3 cups day-old crusty bread, cut into 1cm cubes

1 units garlic clove, halved

2 tbs olive oil (for croutons)

1/4 tsp fine sea salt

Method

Aubergine layers

Prepare aubergines

Trim the ends from the aubergines and slice crosswise into 1 cm (3/8 in) thick rounds. Lay slices in a single layer on paper towels, sprinkle both sides lightly with 2 tsp salt and let sit for 20 minutes to draw out bitterness. Pat dry thoroughly with additional paper towels.

Set up dredging station

Place the flour in a shallow dish. In a second dish, whisk the eggs with 2 tbs milk until smooth. In a third dish, combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp black pepper and a pinch of salt.

Dredge and fry

Heat a wide frying pan with about 5 mm (1/4 in) of vegetable oil (or enough to shallow-fry) over medium-high heat until shimmering and a breadcrumb sizzles immediately. Lightly dust aubergine slices with flour, dip into the egg wash, then press into the breadcrumb mixture to coat both sides. Fry in batches for 2–3 minutes per side, until golden brown and tender. Keep cooked slices on a wire rack set over a tray to drain; do not stack (use paper towels underneath to catch oil). Maintain oil temperature between medium and medium-high so slices cook through without burning.

Finish frying all slices

Repeat dredging and frying until all slices are cooked. If oil darkens or smokes, reduce heat and refresh oil if needed. You should have approximately 24–30 fried slices depending on aubergine size.

Tomato sauce

Sweat aromatics

While frying aubergines, heat 3 tbs olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté 6–8 minutes until translucent and soft. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Build sauce

Add tomato paste and cook 1 minute to deepen flavor. Crush the canned tomatoes by hand or with a spoon and add to the pan. Stir to combine. Add dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if tomatoes are very acidic. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens slightly.

Finish sauce

Taste and adjust seasoning. Stir in torn basil leaves and remove from heat. Keep warm until assembly.

Assembly & bake

Preheat oven and prepare dish

Preheat the oven to 190°C (375°F). Lightly oil a 23x33 cm (9x13 in) baking dish or similar shallow ovenproof dish with 1 tbs olive oil.

Layer the parmigiana

Spread a thin layer (about 1 cup) of tomato sauce on the bottom of the dish. Arrange a single layer of fried aubergine slices to cover the base without large gaps. Spoon more sauce over the aubergines (about 1 to 1 1/2 cups), then scatter torn or sliced mozzarella evenly over the sauce (about one-third of the mozzarella) and sprinkle with 1/4 cup grated Parmesan and a few basil leaves. Repeat: another layer of aubergine, sauce, mozzarella, and Parmesan. Finish with a final layer of aubergine topped with remaining sauce, the last of the mozzarella and 1/2 cup grated Parmesan.

Bake

Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden at the edges. If you prefer a browned top, finish under the broiler for 1–2 minutes, watching closely to avoid burning.

Rest before serving

Remove from oven and let rest for 10 minutes to set. Garnish with remaining fresh basil leaves before slicing. This helps the layers hold when serving.

Green salad & garlic croutons

Make croutons

Preheat oven to 200°C (400°F). Toss the bread cubes with 2 tbs olive oil and 1/4 tsp fine sea salt. Spread in a single layer on a baking sheet and toast for 8–10 minutes, turning once, until golden and crisp. Remove from oven and while still warm, rub with the halved garlic clove to infuse flavor. Set aside to cool.

Dress the salad

In a bowl whisk 2 tbs olive oil with 1 tbs red wine vinegar or lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Add mixed salad leaves and cherry tomato halves, toss lightly with dressing to coat.

Serve

Serve slices of parmigiana alongside a portion of dressed green salad and scatter garlic croutons on top or on the side. Offer extra grated Parmesan at the table.