Aubergine alla parmigiana: the authentic recipe with ripe fruity olive oil

Aubergine alla parmigiana: a classic of Italian cooking

The end of summer signals the return of generous, comforting dishes, and aubergine alla parmigiana is the perfect example. This bake, which comes from southern Italy, puts the season's last aubergines, ripe tomatoes and the incomparable aroma of a good ripe fruity olive oil in the spotlight. The secret to a successful parmigiana? A quality oil, which brings roundness and softness to every bite.

Discover the organic ripe fruity olive oil 200 ml, ideal for this recipe

Ingredients and choosing your ripe fruity olive oil

The seasonal ingredients to go for

For 4 to 6 people:

1. 3 good-sized seasonal aubergines
2. 700 g ripe tomatoes or tomato pulp
3. 2 balls of mozzarella
4. 80 g grated Parmesan
5. 1 yellow onion
6. 2 cloves of garlic
7. 1 bunch of fresh basil
8. 6 to 8 tablespoons of ripe fruity olive oil
9. Salt, pepper

Your choice of ripe fruity olive oil 1 L limited edition makes all the difference: it goes into cooking the vegetables, making the tomato sauce and finishing the dish in the oven. The Carolea variety, typical of Calabria, offers the softness and roundness this dish calls for.

A professional tip

In some Italian restaurants, the aubergine is grilled in olive oil first, which concentrates its aromas and avoids the excess fat of frying. This simple step changes the texture of the bake.

Discover other olive oils suited to family cooking

Steps of the authentic recipe

1. Preparing the aubergines

1. Wash the aubergines and slice them into 1 cm rounds. Salt them and let them drain for 30 minutes in a colander.
2. Wipe them dry, then brush them with ripe fruity olive oil.
3. Grill them in a pan or in the oven until they are golden on both sides.

2. Making the homemade tomato sauce

1. Finely slice the onion and soften it in 2 tablespoons of ripe fruity olive oil.
2. Add the chopped garlic, then the tomato pulp.
3. Let it simmer for 20 minutes, add salt and pepper and stir in half the shredded basil.

3. Assembling and baking the gratin

1. In an oiled dish, lay down a layer of aubergines, then tomato sauce, sliced mozzarella and Parmesan.
2. Repeat until you run out of ingredients. Finish with a layer of Parmesan and a drizzle of ripe fruity olive oil.
3. Bake at 180°C for 35 minutes. Let it rest for 10 minutes before serving, garnished with the rest of the basil.

Discover the olive oil discovery duo to vary your recipes

Tips for a parmigiana just like in Italy

Olive oils: when and how to use them?

• For cooking the aubergines: a ripe fruity olive oil, for softness
• For the tomato sauce: the same oil, to keep everything in harmony
• For the finish: a dash as it comes out of the oven, to lift the aromas

Recommended quantities table

For a complete table experience, find out how to personalise your bottle of olive oil or explore the professionals area for food service needs.

Frequently asked questions about parmigiana and olive oil

Which olive oil should you choose for aubergine alla parmigiana?

A ripe fruity olive oil, soft and round, brings out the vegetables without overpowering the dish.

Can parmigiana be made in advance?

Yes, this dish gains in flavour after a few hours of resting and reheats very well.

Should the aubergines be fried or grilled for parmigiana?

The version grilled in ripe fruity olive oil is lighter and shows off the authentic flavours better.