Eggplant Parmigiana Your Way
Our eggplant parmigiana is gooey, melty, cheesy and hearty in the extreme! Perfect for wintery afternoons and evenings.
This oozy and delicious eggplant parm is an absolute dinner delight, beloved by vegans and meat eaters alike.
This version can be made with either almond or regular ricotta, and uses the traditional Italian method where the aubergines are added in layers without being crumbed and fried. American versions of aubergine parmigiana bread the aubergine slices and the result is quite indulgent. I personally prefer the more traditional recipe. Firstly it keeps it gluten free, but also, after you have inhaled an extra large portion, you don’t feel sluggish. We roast our eggplant slices with a slick of oil, meaning less labour too, as we not needing to pan fry them individually! The addition of the almond ricotta also helps keep things devilishly delicious and vegan, but if you strapped for time, skip making your own almond ricotta and buy the cows milk version.
An incredible aubergine parm also rests on a great tomato sauce. If you have the time, simmer the tomato sauce for as long as you can, even up to three/four hours, topping up the liquid with water to stop it sticking on the bottom and burning. The long and slow simmer brings out the best in tinned tomatoes, mellowing out any acidity and making them taste absolutely spectacular. I usually cook a massive batch of my signature pomodoro (tomato) sauce, then divide it into small containers in the freezer just ready for a spaghetti dinner on the fly or aubergine parm situation. This pomodoro sauce is spiked with a few chilli flakes, because I love to bring the heat, but leave it out if you are cooking a large batch, to keep your sauce versatile. It can always be added in when needed.
Right, let’s cook!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Why do you need to simmer tomato sauce for a long time?
Tinned tomatoes can be quite watery and acidic. Cooking them on a low and slow heat will concentrate their natural sweetness and improve the flavour.
Can I make this vegan?
Absolutely! This recipe has both vegan and vegetarian options in the ingredients list.