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Hasselback aubergine parmigiana recipe

Hasselback aubergine parmigiana recipe

7 ratings

Also known as melanzane parmigiana, this classic Italian bake gets the hasselback treatment allowing you to get more gooey mozzarella into each mouthful. Increasing the surface area allows the inner flesh to get sweet and tender too. Serve with a drizzle of herb oil, a fresh side salad and a scattering of basil leaves for a luscious Mediterranean lunch. See method

  • Serves 6
  • 25 mins to prepare and 1 hr to cook
  • 303 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 3 large aubergines (about 400g each)
  • 500g carton tomato passata with garlic and herbs
  • 1 x 500g pack sweet vine-ripened tomatoes, cut into 1cm slices
  • 2 x 240g balls mozzarella, drained and patted dry, cut into 1cm slices
  • 5g fresh basil, leaves picked

For the herb oil

  • 1 large garlic clove, chopped
  • 25g fresh basil, roughly chopped
  • 4 tbsp extra-virgin olive oil
  • ½ tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 120g bag mixed leaf salad

Each serving contains

  • Energy

    1260kj
    303kcal
    15%
  • Fat

    24g 34%
  • Saturates

    8g 39%
  • Sugars

    9g 10%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 10.4g Protein 11.2g Fibre 6.7g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom (as this will hold the tomatoes and mozzarella in place).
  2. For the herb oil, blitz the garlic and most of the basil in a small food processor. Season, add the oil and whizz again to a smooth paste. Using a pastry brush, brush 1 tbsp of the herb oil all over and between the cuts in the aubergines. Reserve the remaining herb oil for later.
  3. Pour the passata into a large roasting tin or ovenproof dish and season. Arrange the tomato slices in single rows in the aubergine pockets, nestle the aubergines into the passata, then bake for 40 mins.
  4. Remove from the oven and increase the temperature to gas 6, 200°C, fan 180°C. Carefully push the mozzarella slices into the aubergine pockets next to the tomatoes, using a butter knife to help. Return to the oven and bake for a further 20 mins until the aubergine is tender.
  5. Meanwhile, whisk together the mustard, vinegar and 2 tbsp oil. Season and toss with the leaves.
  6. Drizzle the reserved herb oil over the aubergines, scatter with the remaining basil leaves and cut the aubergines in half lengthways, serving half per person with some sauce and salad on the side.

See more Aubergine recipes

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