Aubergine Parmigiana

Posted By Kerri

I had this for lunch recently and really enjoyed it so yesterday, we decided to try making our own using Jamie Oliver’s recipe from Jamie’s Italy.

We were somewhat underwhelmed by it though, the flavours were good but I don’t think we griddled the aubergines for long enough as they were still slightly tough. It also needed a lot more seasoning and I think the sauce needed to be thicker. Looking at the recipe, it seems we forgot the basil too.

We’d had a big lunch so decided just to have this on it’s own, I think it would work well with lamb chops or barbecued meat though.

Jun 29th, 2008

2 Comments to 'Aubergine Parmigiana'

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  1. Nathan said,

    I too have had a go at Jamie’s recipe, and I was delighted with the outcome. You have to make sure that you draw as much of the bitterness out of the aubergines as possible. I often leave the salt on for 10 mins longer than stated.
    A good quality cheese is vital too.
    I gave this a dish a go in Germany at a relatives house, and they were delighted as they are vegetarians, and are always after new flavoursome dishes to try.

  2. Kerri said,

    I must try this again as it’s a dish I love but I definitely thought there was something missing with this recipe.

    I don’t salt aubergines anymore as I understand modern farming methods had removed the bitter flavour. Looking at the write-up for this, it seems that we didn’t griddle them for long enough but I don’t know if that was a flavour or texture issue.

    Of what’s widely available, we rate M&S mozarella for both texture and flavour but the Laverstoke Farm stuff is amazing if you can find it (I think Waitrose have just started to carry it).

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