I can still remember the aroma of bubbling tomato sauce and freshly baked cheese wafting through my grandma’s kitchen. As a child, I’d eagerly await her famous Aubergine Parmigiana Lasagne, which she’d lovingly prepare for every family gathering. The rich, velvety layers of tender eggplant, tangy marinara, and melted mozzarella were an absolute delight – it’s a dish that has stuck with me through the years and holds a special place in my heart.
Grandma’s Aubergine Parmigiana Lasagne was the ultimate comfort food, transporting us to a time of warmth, togetherness, and indulgence. There’s just something about the combination of crisp, golden eggplant, creamy béchamel, and the gooey, stringy cheese that makes it an absolute showstopper. It’s the kind of meal that can turn any ordinary day into an extraordinary one, and I’m thrilled to share her recipe with you.
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Why This Aubergine Parmigiana Lasagne Recipe Will Become Your Go-To
The Secret Behind Perfect Aubergine Parmigiana Lasagne
What sets this Aubergine Parmigiana Lasagne apart is the unique technique I’ve perfected over the years. By lightly breading and pan-frying the eggplant slices before assembling the lasagne, you end up with a wonderfully crisp texture that holds up beautifully against the other layers. The secret is in letting the eggplant slices drain on a paper towel-lined plate after frying, which helps to remove any excess oil and ensures a perfectly even bake.
Another key element is the homemade marinara sauce. I’ve developed a recipe that strikes the perfect balance of tanginess, sweetness, and aromatic spices, which complements the richness of the eggplant and cheese. Trust me, once you taste this Aubergine Parmigiana Lasagne, you’ll wonder how you ever lived without it!
Essential Ingredients You’ll Need
- 2 large aubergines, sliced into 1/2-inch thick rounds
- 2 cups shredded mozzarella cheese
- 1 1/2 cups grated parmesan cheese
- 3 cups béchamel sauce
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Aubergine Parmigiana Lasagne Instructions
Preparing Your Aubergine Parmigiana Lasagne
Get ready to embark on a delicious culinary journey! This Aubergine Parmigiana Lasagne is a labor of love, but I promise the end result is well worth the effort. With a total preparation time of around 55 minutes, you’ll end up with a showstopping dish that’s sure to impress.
1- Begin by slicing the eggplant into 1/4-inch thick rounds. In a shallow bowl, whisk together the eggs and a splash of water to create a simple batter. In another bowl, mix together the breadcrumbs, salt, and pepper.
2- Dip the eggplant slices into the egg batter, then dredge them in the seasoned breadcrumbs, ensuring an even coating on both sides.
3- Heat a large skillet over medium-high heat and add a generous drizzle of olive oil. Working in batches, fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
4- In a large baking dish, spread a thin layer of your homemade marinara sauce. Arrange a single layer of the fried eggplant slices over the sauce, overlapping them slightly. Top with a generous amount of shredded mozzarella and grated Parmesan cheese.
5- Repeat the layers of eggplant, sauce, and cheeses until you’ve used up all the components, finishing with a layer of cheese on top.
6- Preheat your oven to 375°F (190°C). Bake the Aubergine Parmigiana Lasagne for 30-35 minutes, or until the cheese is melted and bubbly. Allow it to cool for 10-15 minutes before slicing and serving.
Pro Tips for Success
- Be sure to salt the eggplant slices and let them sit for 30 minutes before frying to help draw out any bitterness.
- Don’t overcrowd the pan when frying the eggplant – work in batches to ensure an even, crisp coating.
- For an extra creamy texture, consider adding a layer of béchamel sauce between the eggplant and cheese layers.
- Let the Aubergine Parmigiana Lasagne rest for at least 15 minutes before serving to allow the layers to set.
Serving and Storing Your Aubergine Parmigiana Lasagne
Perfect Pairings for Aubergine Parmigiana Lasagne
This Aubergine Parmigiana Lasagne is a true showstopper, making it the perfect centerpiece for any Italian-inspired feast. Serve it alongside a fresh, crisp salad tossed in a simple vinaigrette to balance out the richness. A crusty garlic bread or warm, buttery dinner rolls would also be a delightful accompaniment. And don’t forget the red wine – a bold, full-bodied Chianti or Merlot would be an excellent pairing.
Storage and Make-Ahead Tips
Leftover Aubergine Parmigiana Lasagne can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop it back in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
For make-ahead convenience, you can assemble the entire lasagne in advance and refrigerate it, unbaked, for up to 2 days. When ready to bake, simply preheat the oven and cook as directed. This is a great option when entertaining or meal prepping for the week.
Variations and Dietary Adaptations for Aubergine Parmigiana Lasagne
Creative Aubergine Parmigiana Lasagne Variations
While the classic version is truly hard to beat, there are plenty of ways to put your own spin on this beloved dish. Try swapping in zucchini or roasted red peppers for some of the eggplant layers. For a touch of freshness, add a layer of sautéed spinach or arugula. You could also experiment with different cheese combinations, such as provolone, ricotta, or even a sprinkle of crumbled feta.
Making Aubergine Parmigiana Lasagne Diet-Friendly
To make this Aubergine Parmigiana Lasagne more diet-friendly, you can opt for a gluten-free breadcrumb coating or even use almond flour instead. For a vegan version, simply omit the cheese and use a dairy-free béchamel sauce. If you’re following a low-carb lifestyle, you can replace the traditional lasagne noodles with thinly sliced zucchini or eggplant.
Frequently Asked Questions
Q: Can I use store-bought marinara sauce instead of making my own?
A: While a homemade marinara sauce is ideal, you can certainly use a high-quality store-bought option to save time. Just be sure to taste it and adjust the seasoning to your liking.
Q: How do I know when the eggplant is done frying?
A: The breaded eggplant slices should be a deep golden brown on both sides, with a crisp exterior. If the slices are browning too quickly, reduce the heat slightly.
Q: Can I freeze leftover Aubergine Parmigiana Lasagne?
A: Absolutely! This dish freezes beautifully. Simply allow it to cool completely, then wrap tightly in foil or place in an airtight container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: How many servings does this recipe make?
A: This Aubergine Parmigiana Lasagne recipe typically yields 8-10 generous servings, depending on the size of your baking dish and how you slice it.
Q: My eggplant slices are turning brown quickly. What can I do?
A: If the eggplant is browning too rapidly, it’s likely due to the high moisture content. Try lightly salting the slices and letting them sit for 30 minutes before patting them dry. This will help draw out excess moisture and prevent premature browning.
Aubergine Parmigiana Lasagne
- Total Time: 55
- Yield: 6
- Diet: Vegetarian
Description
Indulge in the irresistible layers of tender aubergine, creamy béchamel, and melty parmesan in this Aubergine Parmigiana Lasagne. This comforting Italian classic with a unique twist is perfect for a family dinner or entertaining guests.
Ingredients
– 2 large aubergines, sliced into 1/2-inch thick rounds
– 2 cups shredded mozzarella cheese
– 1 1/2 cups grated parmesan cheese
– 3 cups béchamel sauce
– 1 (28 oz) can crushed tomatoes
– 2 cloves garlic, minced
– 1 tablespoon fresh basil, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1. – Preheat oven to 375°F (190°C).
2. – In a large skillet, sauté the aubergine slices in batches until lightly browned on both sides, about 2-3 minutes per side. Set aside.
3. – In a large baking dish, spread a thin layer of béchamel sauce on the bottom.
4. – Arrange a layer of aubergine slices, then top with a layer of béchamel sauce, crushed tomatoes, mozzarella, and parmesan.
5. – Repeat the layers until all ingredients are used up, ending with a layer of parmesan cheese.
6. – Bake for 30-35 minutes, or until the top is golden brown and bubbly.
7. – Let the lasagne rest for 10 minutes before serving.
8. – Garnish with fresh basil and serve hot.
Notes
– For a creamier texture, add a layer of ricotta cheese between the aubergine and béchamel sauce.
– Experiment with different Italian herbs and spices to enhance the flavors.
– This dish can be prepared in advance and baked just before serving.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Conclusion
Get ready to wow your family and friends with this irresistible Aubergine Parmigiana Lasagne! With its crisp, golden eggplant, tangy marinara, and melted cheese, this dish is a true taste of nostalgic comfort. I hope you’ll give this recipe a try and experience the same joy and satisfaction that I felt growing up with Grandma’s famous Aubergine Parmigiana Lasagne. Don’t forget to let me know how it turns out – I’d love to hear your thoughts!
