Aubergine Parma Style Recipe

Name: Aubergine Parma Style Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb Aubergine (about 2 large Plants) Salt; 1 c. Light extra virgin olive oil; 6 ounce Prosciutto -- sliced Paper-thin; 1 lrg Red onion -- sliced Paper-thin; 1/3 c. Grated Parmesan cheese -- Plus 1/4 c.; 1 tsp Fresh grnd pepper; 1 1/2 c. Chunky Tomato Sauce (see; 3 Tbsp. Chopped parsley -- for Garnish Roasted Red Peppers-----; 2 x Red bell peppers, roasted, Peeled -- sliced 1/4-inch Thic; 1 x Clove garlic -- finely Chopped; 2 Tbsp. Extra virgin extra virgin olive oil; 1 tsp Chopped fresh oregano Salt -- to taste

Servings: persons

2 1/2 lb Aubergine (about 2 large Plants) Salt
1 c. Light extra virgin olive oil
6 ounce Prosciutto -- sliced Paper-thin
1 lrg Red onion -- sliced Paper-thin
1/3 c. Grated Parmesan cheese -- Plus 1/4 c.
1 tsp Fresh grnd pepper
1 1/2 c. Chunky Tomato Sauce (see
3 Tbsp. Chopped parsley -- for Garnish Roasted Red Peppers-----
2 x Red bell peppers, roasted, Peeled -- sliced 1/4-inch Thic
1 x Clove garlic -- finely Chopped
2 Tbsp. Extra virgin extra virgin olive oil
1 tsp Chopped fresh oregano Salt -- to taste

1
1.
2
Wash and dry aubergines; slice into rounds about 1/2 inch thick.
3
Place rounds on baking sheets lined with paper towels.
4
Sprinkle with salt and let stand 2 hrs to draw out the bitter juices.
5
Pat dry.
6
2.
7
Preheat oven to 350 degrees F. Using 1/4 c. extra virgin olive oil at a time, fry aubergine slices on both sides in a large skillet over moderately high heat.
8
Blot them lightly on paper towels and set aside.
9
3.
10
Using an 11- by 13-inch baking pan, make layers as follows: aubergine slices, then prosciutto, then onion, then a few red pepper strips, then a light dusting of Parmesan and a sprinkling of pepper, then one-third of the tomato sauce.
11
Repeat two times, ending with tomato sauce.
12
Bake 35 min, or possibly till bubbling warm throughout.
13
Dust top with additional Parmesan and parsley.
14
Cold slightly before serving directly from the baking dish.
15
Roasted Red Peppers: Place sliced peppers in a medium bowl; add in chopped garlic, extra virgin olive oil, and oregano.
16
Salt to taste.
17
Toss to blend and let marinate at room temperature for 1 hour before using.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lb Aubergine (about 2 large Plants) Salt, 1 c. Light extra virgin olive oil, 6 ounce Prosciutto -- sliced Paper-thin, 1 lrg Red onion -- sliced Paper-thin, and more.

Yes, Aubergine Parma Style Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!