Nigella Recipes

Nigella Aubergine Parmigiana Recipe

I first came across Nigella Lawson’s Aubergine Parmigiana recipe on one of those lazy Sunday afternoons, when I was feeling the need for comfort food but didn’t want anything too complicated. I had seen Nigella on TV before, effortlessly making dishes look luxurious yet simple. Aubergine Parmigiana caught my attention because it sounded like the perfect balance of rich, cheesy goodness without the heaviness of a traditional lasagna. The idea of layers of crispy aubergine, savory tomato sauce, and melted cheese pulled me in immediately.

What I love about this recipe is how it feels like you’re preparing a dish with a lot of care, but at the same time, it doesn’t demand the kind of culinary expertise that can make a person shy away from trying it. Plus, there’s something so comforting about the way the sauce and cheese come together-warm, indulgent, and just right for a family meal or a small dinner party.

Nigella Lawson’s Aubergine Parmigiana Recipe

When I read through Nigella’s recipe for Aubergine Parmigiana, I realized it’s not the kind of thing that takes hours to prepare. The beauty of it is how well-balanced the flavors are, and yet it manages to be uncomplicated. Nigella emphasizes the importance of using quality ingredients, especially the aubergines and the tomatoes, which are the stars of the dish.

What struck me is that Nigella doesn’t shy away from using a bit of oil to fry the aubergines, but she balances it well. There’s a depth in the flavors that you don’t get from the often dry, baked versions of the dish. Her approach feels like an invitation to indulge just a little without going overboard.

Ingredient List

Here’s what you’ll need to make this dish. It’s a collection of simple, high-quality ingredients that come together beautifully:

  • 2 medium aubergines (eggplants): Look for firm, glossy aubergines with smooth skin. The fresher they are, the better your dish will be.
  • Olive oil: The quality of olive oil makes a huge difference here. Go for a good extra virgin olive oil for frying and drizzling.
  • 2 cloves garlic: Fresh garlic adds a punch of flavor to the tomato sauce.
  • 1 can of chopped tomatoes (400g): For a richer sauce, I prefer to use San Marzano tomatoes, but any high-quality canned tomatoes will work.
  • Fresh basil: This bright, aromatic herb adds an extra layer of flavor to the sauce and the final dish.
  • 250g mozzarella: Fresh mozzarella is ideal for this recipe, providing that melty, gooey texture when baked.
  • Parmesan cheese: Freshly grated, of course! It adds a nice salty, nutty flavor that elevates the whole dish.
  • Flour: For dusting the aubergine slices before frying.
  • Egg: To help bind the flour to the aubergine.
  • Salt and pepper: To taste, for seasoning everything just right.

How To Make Nigella Lawson’s Aubergine Parmigiana?

Making this dish with Nigella’s recipe feels like a mini celebration in the kitchen. Here’s how I do it:

  1. Prepare The Aubergines

    • Slice the aubergines into about 1 cm thick slices. Salt them generously and let them sit for 30 minutes. This draws out moisture and reduces any bitterness.
    • After 30 minutes, pat them dry with a towel to remove excess salt and water.

  2. Make The Tomato Sauce

    • Heat a couple of tablespoons of olive oil in a pan and sauté the garlic until fragrant.
    • Add the canned tomatoes, some salt, and pepper, and let the sauce simmer for about 15-20 minutes.
    • Towards the end, throw in a handful of torn fresh basil for that herby lift.

  3. Prepare The Aubergine For Frying

    • While the sauce is simmering, beat an egg in one bowl. In another, place some flour with a pinch of salt.
    • Dip each aubergine slice into the flour, coating it lightly, and then into the beaten egg.
    • Fry the slices in hot oil until golden brown and crispy. You don’t want them to be soggy, so make sure the oil is hot enough, but not too hot that it burns the coating.

  4. Assemble The Parmigiana

    • Preheat your oven to 180°C (350°F). In a baking dish, layer the fried aubergine slices, covering them with tomato sauce and a sprinkle of both mozzarella and parmesan cheese.
    • Repeat the layers, finishing with a generous amount of cheese on top.

  5. Bake And Serve

    • Bake the dish in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
    • Let it rest for 10 minutes before serving to allow the flavors to settle. Serve with extra fresh basil on top for garnish.

Things I Learned

Making Nigella’s Aubergine Parmigiana taught me some valuable lessons in cooking:

  • Patience with aubergines: Salting and draining aubergines is key. It reduces the bitterness and prevents the dish from being too oily.
  • Quality ingredients make a difference: Using good olive oil and fresh mozzarella brings the dish to life. Simple ingredients with a little love can transform a meal.
  • Layering flavors is everything: The way Nigella layers the aubergine, tomato sauce, and cheeses results in a flavor profile that’s both rich and fresh. It’s all about building depth.
  • Frying can be tricky: I learned the hard way that frying at the right temperature is crucial. Too hot, and the breading burns; too cold, and the aubergine soaks up too much oil. But when it’s done right, it’s crispy perfection.

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