aubergine parmigiana

London restaurateur Nicholas Balfe created this aubergine parmigiana recipe after watching – and being inspired by – Jon Favreau&#8217;s film Chef. It can be served as a main meal or in a street food-style sandwich (even better eaten on day 2). Nicholas says: &#8220;This is one of the world’s greatest comfort-food dishes, remixed as a sandwich. We serve a version of this at my restaurant Larry’s in Peckham.&#8221; Or, try Gennaro Contaldo&#8217;s version of classic eggplant parmigiana: baked aubergine rolls.

Aubergine parmigiana sandwich

x 100 grams balls best-quality burrata (see tips)

rocket

basil leaves

Best-quality olive oil and sherry vinegar

For the red sauce

olive oil

onion, sliced

garlic cloves, sliced

red chilli, deseeded and chopped

x 400 grams tins chopped tomatoes

bay leaves

oregano

tsp red wine vinegar

tsp caster sugar

For the aubergine parmigiana

large aubergines, sliced lengthways (roughly 0.5cm thick)

tsp fine sea salt

parmesan (or vegetarian alternative), grated

buffalo mozzarella, grated

breadcrumbs

For the fermented chilli mayo

mustard

tsp white wine vinegar

vegetable oil

Fermented chilli paste to taste (see tip)

You’ll also need

Stick blender

20cm x 30cm baking dish

Food processor or mini blender

First, make the red sauce. Put the oil in a pan over a medium heat with the onion, garlic and chilli and cook for 10-12 minutes until soft and beginning to caramelise. Season with salt, then add the tinned tomatoes, herbs, vinegar, sugar and some black pepper. Bring to the boil, then simmer until the liquid has reduced by a third (15-20 minutes). Remove the bay leaves, then use a stick blender to whizz until fairly smooth. Check the seasoning and adjust if necessary.

Meanwhile, start the parmigiana. In a large bowl, toss the aubergine slices with the salt, some pepper and a splash of olive oil, then set aside in a colander for 20 minutes – there’s no need to soak or rinse.

Heat the oven to 200°C/180°C fan/gas 6. Spread a spoonful of red sauce in the baking dish, then add a layer of aubergine. Sprinkle with a handful of parmesan and some basil, then repeat the layers until all the aubergine is used. Finish with red sauce, a layer of mozzarella followed by more basil leaves, and finally add the breadcrumbs and remaining parmesan. Grind over some black pepper, cover with foil, then bake for 20 minutes.

Remove the foil after 20 minutes and return to the oven for 30-35 minutes until the aubergines are soft and the cheese is golden. Set aside to cool completely – ideally overnight to allow the flavours to develop (see Make Ahead).

To make the chilli mayo, whizz the egg yolks, mustard, vinegar and salt in a food processor or mini blender, then trickle in the oil so it emulsifies – add a little hot water if it starts to get too thick. Add the fermented chilli paste, check the seasoning and set aside. (If you don’t have a processor/blender, use the stick blender and a bowl or jug).

To assemble and serve the sandwiches, heat the oven to 200°C/180°C fan/gas 6. Cut the parmigiana into rectangles the same size as the bread and put on an oven tray to warm through (see Make Ahead). Heat a griddle pan, then toast the cut sides of the focaccia. Drizzle olive oil over the focaccia pieces that will form the base of the sandwiches, then spread the tops with fermented chilli mayo.

Put a slice of hot parmigiana on the bottom piece of bread, tear the burrata over the top, then season with salt and pepper. Toss the rocket and basil with a little oil and sherry vinegar, then pile onto the burrata. Finish with a sprinkling of parmesan, then sandwich together and serve straightaway.

Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking

Aubergine parmigiana lasagne

large aubergines, trimmed and thinly sliced lengthways

vegetarian mozzarella,

vegetarian Italian-style hard cheese, grated

basil, leaves

lasagne sheets (egg lasagne sheets

garlic cloves,

golden caster sugar

tbsp red wine vinegar

tomatoes

For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.

Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn’t too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.

To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you’ll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.

Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.

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