Black Garlic Kitchen

Black Garlic Parmigiana di Melanzane

Layers of aubergine, Parmesan, mozzarella and fresh basil in a rich thick Black Garlic tomato sauce.

black garlic parmigiana

Prep: 30 mins + 1 hour salting | Cook: 40-50 mins | Serves: 4

V: use vegetarian alternative cheese

Ingredients 

For BGK’s Black Garlic Marinara Sauce
 
  • 1 large onion – peeled and finely chopped
  • 2 tbsp olive oil
  • 2 x 400g tins finely chopped tomatoes or 2 x 500g packs tomato passata
  • 1 tsp dried Italian mixed herbs
  • 2 tsp Black Garlic Sea Salt or table salt
  • 1 tsp freshly ground black pepper
  • 3 tsp Black Garlic Sugar or sugar
  • 4 tbsp Black Garlic Paste
  • Salt and freshly ground black pepper to taste
 
For the Black Garlic Parmigiana di Melanzane
 
  • Butter for greasing
  • 3 large aubergines (800g approx.) 
  • Table salt
  • 3 large eggs – beaten, mixed with ½ tsp salt and ½ tsp freshly ground black pepper
  • 75g plain flour
  • 150ml olive oil for frying
  • 3 x 150g packs fresh mozzarella cheese or vegetarian alternative mozzarella cheese – drained and thinly sliced
  • Bunch fresh basil – leaves only
  • 100g grated Parmesan cheese or vegetarian alternative cheese
  • 250g grated mozzarella cheese or vegetarian alternative
 
Garnish (optional)
 
  • Black Garlic Seasoning
  • Grated Parmesan cheese or vegetarian alternative cheese

Method

  • Start by making the Black Garlic Marinara Sauce – gently fry the onion in olive oil until soft and translucent. Add the tomatoes/passata, herbs, salt, pepper, sugar and Black Garlic Paste. Simmer uncovered for 15 minutes. Taste and add more salt and pepper if required. Set aside. 
  • For the Parmigiana – butter a 30cm x 20cm rectangular ovenproof baking dish or 4 individual gratin dishes.
  • Slice the aubergines lengthways into ½ -1cm thick slices. Layer the aubergine slices in a colander, sprinkle each layer with a little salt. Leave over a sink for 1 hour to allow any excess liquid to drain from the aubergines. Rinse the salted aubergine slices well and pat dry with kitchen towel.
  • Preheat the oven to 180C/160Cfan/Gas4.
  • Pour the seasoned eggs onto a large plate. Put the flour onto a separate large plate.
  • Dip each aubergine slice into the flour and then into the seasoned egg mixture, coat all over. Heat a little olive oil in a large non-stick frying pan over a medium heat and fry the aubergine slices for 3 minutes on each side or until soft and golden. This will have to be done in several batches and will take time. Transfer the aubergine slices to kitchen towel to drain off any excess oil.
  • Next start to assemble the dish – spoon a thin layer of marinara sauce on the bottom of the buttered baking dish or gratin dishes and spread it around, this will stop the aubergine from sticking. Follow with a layer of aubergine, a layer of marinara sauce, a layer of sliced mozzarella, a layer of basil leaves and a layer of Parmesan. Continue this process repeating the layering and finishing with final layer of marinara sauce topped with grated mozzarella.
  • Cover the baking dish with foil. Bake for 20 minutes. Remove the foil and bake for a further 20 – 30 minutes until golden and bubbling on top.
  • Remove from the oven and allow to rest for 5 minutes before serving.
 
To Serve: garnish with a sprinkle of Black Garlic Seasoning and extra grated Parmesan cheese (optional). Serve with ciabatta bread and salad.
 

Top Tip: reserve a little BGK’s Black Garlic Marinara Sauce and use for BGK’s Black Garlic Calzone.

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