How To Make Eggplant Parmesan

I'm going to show you how to make aubergine parmigiana, also known as eggplant parmesan. We have got some slices of aubergine that have been prepared and fried. If you are not sure how to do this, have a look at our other video - How to Prepare Eggplant.

Now, I'm going to make a couple of little stacks of this, you could just do it in a baking tray or you could do it in a roasting dish. We are going to get some slices in the base of each one. We are going to put a spoonful and a half of passata; what we are basically trying to do here is just layer it up.

Then, we are going to get some basil leaves, put those in at each level and we are going to get a sprinkle of parmesan and then a slice of mozzarella, and then we are going to do that all over again. Aubergine. Then, passata.

Then, some parmesan. Basil - about three leaves of basil on each layer. A bit of mozzarella and then another layer.

If you have any very small slices of aubergine, then it's best to keep them for the top. Basil, parmesan, some mozzarella, I think I'm going to make this the final layer. A little bit more sauce, parmesan cheese, and I would put quite a lot of cheese on this because it's your last later, a few basil leaves, then as the cheese melts, the basil will be visible and then, finally, a piece of mozzarella.

What you can do is put some pepper in at each layer, or you could just put some on top. A little bit of extra parmesan on top. We are going to pop that in the oven, it's going to have about thirty minutes, twenty to thirty minutes, depending on how hot your oven is, until all the cheese is bubbling and you want it to have crisped up a little bit.

I'm going to put that in the oven, it's going to go in at 180. Our aubergine parmigiana is ready to come out of the oven. You can see it's nice and golden and bubbling on top, and the cheese is all melted.

This is our aubergine parmigiana on the plate. Obviously, we cook it in a ring so that it's an individual portion, but it does have a bit of a tendency to slide to the side when it comes out, but I think it looks delicious. That is how you make eggplant parmesan. .