Spiced Aubergine Parmigiana

For a simpler and more balanced preparation, you can also make this recipe with our Tomato De Luca Spicial Sauces. In this case, you will not need to worry about dosing the spices or preparing the tomato base, as the sauce already contains tomato, extra virgin olive oil, onion, carrots, cumin, turmeric, and ginger. It is therefore a practical variation to achieve a harmonious result, reducing preparation time while maintaining the aromatic profile of the recipe.

Wash the aubergines, remove the ends, and cut them into slices about 5–7 mm thick. Place them in a bowl, sprinkle with coarse salt, and let them rest for about one hour so they release part of their natural water content.

After the resting time, rinse them to remove excess salt and pat them dry thoroughly with kitchen paper.

Heat a large frying pan with a drizzle of extra virgin olive oil and cook the aubergines in batches, browning them on both sides. Add more oil only if necessary to ensure even cooking without making them too heavy. Once ready, set them aside.

Now prepare the tomato base. If you are using passata, pour it into a bowl and season it with cumin, turmeric, ginger, pepper, chopped basil, and parsley. You can also add a chopped garlic clove and a little chilli if you want a more intense flavour. Mix well and adjust the salt.

If instead you use the Tomato De Luca Spicial Sauces, pour it directly into a bowl and add only chopped basil and parsley. There is no need to add cumin, turmeric, or ginger, as the sauce is already seasoned and ready to use.

Cut the mozzarella into cubes and let it drain for a few minutes so it releases excess liquid. Season with a pinch of black pepper.

Grate the Grana Padano and prepare coarse breadcrumbs, or use ready-made breadcrumbs. Set everything aside for assembling the parmigiana.

Take a baking dish about 8 cm high and spread a light first layer of tomato or Tomato sauce on the bottom. Add a layer of aubergines, then more tomato, mozzarella, Grana Padano, and a sprinkle of breadcrumbs.

Continue layering in the same order, up to a maximum of three layers: aubergines, tomato or Tomato sauce, mozzarella, Grana Padano, and breadcrumbs. Repeat until all ingredients are used.

On the final layer, add plenty of Grana Padano, a light sprinkle of breadcrumbs, and a drizzle of extra virgin olive oil.

Cover the dish and bake at 180°C for about 40 minutes. Then uncover, increase the temperature to 210°C, and continue baking for another 15–20 minutes until the surface is nicely golden.

Once cooked, let the parmigiana rest for a few minutes before serving. This will make it more compact, aromatic, and easier to portion.

Chef Alessio’s Notes:
A) If you place it in the oven immediately after preparation, the oven must first reach temperature; therefore, start counting the 40 minutes at 180°C about 15 minutes after switching the oven on.
B) If baking the next day, as the dish is stored in the fridge, remove it at least 2 hours beforehand to bring it to room temperature, then bake following the instructions above.

The version with Tomato sauce is ideal if you want a balanced, simple, and quick result: the seasoning is already prepared, aromatic, and designed to enhance the flavour of every recipe. You can purchase it in our online shop along with all the Spicial Sauces. If you have any questions, feel free to contact us.

Enjoy your aubergine parmigiana… oriental style!