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Experimental Aubergine Parmigiana
Experimental Aubergine Parmigiana
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

An easy Italian recipe, inspired by Experimental Beach in Ibiza

Course: Appetizer, Main Course
Cuisine: Italian
Servings: 2 people
  • 1 ball of buffalo mozzarella
  • 1 aubergine (eggplant)
  • 2 large vine tomatoes
  • 25 g parmesan
  • A grind of black pepper
  • A sprinkling of dried oregano
  • A handful of fresh basil leaves
  • A drizzle of olive oil extra virgin
  1. Cut the aubergine into 1cm thick slices and spread out on an oven tray. Sprinkle with a pinch of dried oregano and a liberal splash of extra virgin olive oil and place in a pre-heated fan oven at about 180 degrees Celsius for 15 minutes

  2. Next, slice the tomatoes in the same way and sprinkle with more dried oregano

  3. After about 15 minutes, turn the aubergine slices over and add the tomato slices. Place back in the oven for a further 10-15 minutes 

  4. Line another oven tray with greaseproof paper and grate the parmesan into a couple large piles of shavings 

  5. Place the parmesan in the oven for about 5 minutes, until melted and golden brown. Keep a close eye on this as it can burn quite quickly. Once cooked, place in a sealed container, so that it stays nice and crispy

  6. Make a light dressing with a few finely chopped basil leaves and a glug of olive oil and dribble in the centre of a plate, once ready to serve

  7. After about 30 minutes, take the aubergine and tomatoes out of the oven. Place 3-4 slices of the aubergine on the plate first and then tower up with 2-3 slices of the tomato. Top with a couple 1cm thick slices of buffalo mozzarella

  8. Grind the black pepper over the dish and place 1-2 whole basil leaves on top. Add the parmesan crisp at a jaunty angle and enjoy!