Crispy Aubergine Parmigiana (Crispy Eggplant Parmigiana)
A meat-free twist on chicken parm, featuring crispy breaded aubergines served over a homemade spicy tomato sauce – delicious!
- Prep Time: 15 minutes
- Total Time: 50 minutes (longer with roast method)
- Yield: 4 1x
Ingredients
Scale
For the spicy tomato sauce
- extra-virgin olive oil
- 4 garlic cloves, thinly sliced or minced
- 1 tsp crushed red pepper flakes
- 2 x 400g tins of good-quality crushed tomatoes
- 1 parmigiano reggiano rind, optional
- 2-3 sprigs fresh basil
For the crispy aubergines:
- 2 large aubergines
- 100g plain flour
- 2 large eggs, beaten
- 150g panko breadcrumbs
- 30g parmigiano reggiano, grated, plus more to serve
- extra-virgin olive oil or vegetable oil, to shallow fry
Instructions
- Heat a splash of extra-virgin olive oil in a medium saucepan set over a medium heat.
- Add the garlic and chilli flakes and cook, stirring almost constantly, for 1 minute, then add the tinned tomatoes, parmigiano reggiano rind (if using) and fresh basil.
- Season with salt and pepper and bring to a simmer, then reduce the heat to low and simmer uncovered for 30 minutes, or until thickened. Once thickened, taste and adjust the salt level to your liking, then set aside.
- While the sauce simmers, you can start on your aubergines. If you have a gas hob, place the aubergines directly over a gas burner set to medium-high. Cook, turning frequently, until completely blackened and collapsing, around 10 minutes.
- If you don’t have a gas hob, heat your oven to 220℃ / fan 200℃ and line a small baking tray with foil. Prick the aubergines all over with a fork or paring knife – this will ensure they don’t explode in the oven. Roast the aubergines on the foil-lined baking tray, flipping once halfway through, for 40 to 45 minutes, or until completely tender.
- Transfer to a charred or roasted aubergines to a bowl, cover with cling film and leave to steam for 10 to 15 minutes, or until cool enough to handle.
- Carefully peel off and discard the aubergine skins, leaving the stems and flesh intact. Note: the charred aubergine skins won’t peel off as easily or smoothly as the roasted aubergine ones.
- Season with salt and pepper on both sides, then transfer to a wide sieve to drain off any excess moisture for 5 to 10 minutes.
- Meanwhile, place the flour and eggs in two separate shallow bowls and season each with salt and pepper. Place the panko and grated parmigiano reggiano in a third bowl and mix to combine.
- Carefully dredge the aubergines in the flour, then the egg, then the panko-parmesan breadcrumbs, ensuring they’re evenly coated.
- Heat two to three centimetres of extra-virgin olive oil or vegetable oil in a large frying pan set over a medium-high heat. Shallow fry the aubergines, flipping once halfway, until golden brown on both sides, 2 to 3 minutes per side, then transfer to a wire rack to drain.
- Meanwhile, reheat the spicy tomato sauce over medium heat, then it’s time to assemble. Spread the sauce onto a large plate then top with the crispy aubergines. Finish with lots of grated parmesan, then serve and enjoy.