Aubergine Parmigiana from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • etcjm on March 17, 2019

    Just like mariaswe I also thought I wasn't a fan of aubergine. I am converted and this will be cooked many times. Had to use manchego instead of parmesan (lactose issue) and the flavour didn't come through so pecorino for next time. Downsized to 3 tins of tomatoes and it was just enough. I cooked them down for longer than 30 and I think I'll do longer next time as the finished dish was a bit watery. Enjoyed by all - it makes a lot so if it's a side you could half it.

  • MariaSwe on April 16, 2018

    This is surprisingly good. I've never really been a fan of aubergine, but I may have to revise that. The recipe is really easy, although time consuming.

  • eeeve on September 21, 2015

    Love this - even though it's a bit time consuming, it's well worth making. I also opt for roasting or grilling the aubergine slices rather than frying them.

  • joneshayley on May 03, 2015

    I cooked this in the slow cooker- it was lovely I will make it again and again

  • rodillagra on January 07, 2015

    I found it easier to roast the aubergine than fry.

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