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Aubergine parmigiana is a comforting, cheesy, and saucy baked eggplant dish that’s like a warm hug in casserole form.
Craving a sizzling, cheesy aubergine parmigiana but don’t want to end up with leftovers for a small army? Welcome, friend! You’ve landed the perfect recipe crafted explicitly for one very hungry individual. Get ready to dive into layer upon layer of saucy, melty goodness, without the guilt—okay, maybe just a smidge of it. Buckle up for every detail you need to create your solo aubergine masterpiece!
Aubergine Parmigiana
Sinking your fork into layers of tender aubergine, rich tomato sauce, and ooey-gooey cheese feels like a comforting Italian hug. With this one-person delight, you won’t need to share!
- Cooking method: Baking
- Prep time: 15 minutes
- Cook time: 30 minutes
- Cuisine: Italian
Ingredients
- 1 small aubergine, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1/2 cup tomato sauce
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup mozzarella cheese, shredded
- 1 clove garlic, minced
- 1/4 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Cooking Instructions
- Preheat your oven to 375°F (190°C), because this baby needs to be piping hot!
- Brush both sides of the aubergine slices with olive oil, sprinkle with salt, and arrange them on a baking sheet.
- Bake the slices for 15 minutes. Flip them halfway through because no one likes a one-sided story.
- In a small baking dish, spread a spoonful of tomato sauce at the bottom. Layer with half the aubergine slices. Manual dexterity, engage!
- Combine minced garlic and dried oregano into the remaining tomato sauce. Spread half of it over the aubergine layers. Feeling saucy yet?
- Sprinkle half of the Parmesan and mozzarella cheese on top. Think of it as your cheese confetti moment.
- Repeat layers: remaining aubergine, remaining saucy mix, and the rest of the cheese. It’s a stack attack.
- Bake for 15 more minutes or until the cheese is bubbly and golden. Hungry yet? Of course, you are.
- Remove from oven, and let it rest for 5 minutes. Patience is a virtue; don’t burn your mouth.
Suggestions
- Alternative Ingredients: Use zucchini if aubergine isn’t your jam.
- Garnishing Options: A sprinkle of red pepper flakes might add that extra oomph. Or go fancy with a drizzle of balsamic glaze.
- Cooking Tips: To avoid soggy aubergine, you can pre-salt and drain the slices before baking. Also, fresh mozzarela is good but grated mozzarella melts better.
