Aubergine parmigiana without frying

Officially recognised and included in the list of traditional Italian food, aubergine parmigiana is a dish made of few yet very tasty ingredients all made in Italy. We have made a small variation to the traditional recipe, that makes the dish much lighter: instead of frying the aubergines, we cook them in S series. The precise balance of top and deck, allows the heat to penetrate to the core of each layer and, then, the heat from the top, favours the formation of a perfect crust.

Let’s find see all the steps:

Baked Parmigiana

INGREDIENTS (for approx. 10 servings)

5 kg aubergines
2.5 kg peeled tomatoes
1.5 kg fiordilatte mozzarella cheese
500 g grated Parmesan cheese
Onion to taste
Basil to taste
Oil
Salt
Pepper

Heat: S series Multibake
For the aubergines 170 °C, 40% top and 40% deck – Baking time 40 minutes
For the parmigiana 200 °C, 35% top and 55% deck – Cooking time 40 minutes

How to make aubergine parmigiana

METHOD

1. Slice the aubergines into rounds, place them in a tray and season with abundant oil and salt.
2. Bake in the oven for ca. 40 minutes at 170 °C, 40% top and 40% deck.
3. Meanwhile, prepare a sauté of onion and oil in a saucepan. When the onion is golden brown, add the peeled tomatoes, season with salt and pepper and cook for about 25 minutes.
   Whisk the tomatoes and add the basil leaves, leaving for a further 5 minutes.
4. Cut the fiordilatte mozzarella cheese into julienne strips.
5. Once all the ingredients have been prepared, assemble the parmigiana in a tray: first a light layer of tomato sauce, then a layer of aubergines and continue placing them evenly. Finish with the tomato, parmesan, fiordilatte mozzarella and a few basil leaves.
6. Repeat the operation to get 3 to 5 layers, sprinkling the last one with plenty of Parmesan cheese.
7. Bake in the oven set at 200 °C, 35% top and 55% deck for about 40 minutes. Remove from the oven and serve.

How to store your parmigiana

Once cooked, blast chill and keep in the fridge at +3 °C for up to 3 days. You can regenerate it by raising the temperature to at least 65 °C at the core.