Melanzane alla Parmigiana - step-by-step instructions

If ever there was a stalwart dish Italian eateries could rely on – or you could rely on finding in any Italian eatery, this would be it. And if ever there was a vegetarian dish reliable to satisfy even the most ardent carnivore, well, this would be it too.

So simple, such complex flavours, so good hot from the oven and even better cold the next day. Parmigiana di melanzane is a dear friend. Key is that the aubergine is floured, dipped in egg, and fried in clean oil with the egg on the outside. This egg-and-flour gives structure to the taste and texture of the dish, and becomes as it were the pasta in what is essentially a vegetarian lasagne.

Your pack serves 2 as a main and contains an assembled but uncooked melanzane parmigiana big enough for 2. (It's shown with a side salad on the video, but you'll need to buy this separately.)

Directions

You will need to preheat your oven (200C fan, 220 conventional). Start cooking an hour before you intend to eat

  • Remove the lid from the parmigiana, set it on a tray to catch any spills and pop it in the oven – it will take 40 minutes
  • About halfway through the cooking time check the parmigiana – if its already starting to brown, consider turning the oven down by 20C. You want it to be very well browned by the end, but not burned.
  • After 40 minutes it should by bubbling like crazy and well browned on top. It would be suicide to eat it in this volcanic state: take it out of the oven and let it rest (cool slightly) for 20 minutes. Have a glass of wine.

ENJOY! This is a robust dish, but versatile. Because of the tomato, it might prefer a juicier red or rosé, or brighter white. Or a nice cold beer…

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, egg and alliums.