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Parmigiana pie with tomato sauce

Golden parmigiana pie with layers of tender aubergine and gooey cheese.
Tomato sauce hugs every bite, rich, savory, and softly tangy.
Crisp edges, bubbling center, comfort food that feels like a treat.

dinner ⏱ 155 min 650 kcal / portion 55.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Parmigiana pie with tomato sauce
v3 · rb0e705f985 20260727Z1751 1 kg aubergine 2 tbsp milk or water 105 ml olive oil 40 g kataifi pastry 75 g pecorino romano 75 g parmesan 300 g buffalo mozzarella salt to taste black pepper to taste 2 pieces onion 30 g fresh coriander 1 piece baking parchment 🔥 preheat oven to 200°C fan line baking trays with baking parchment 🔪 slice and season the aubergine with salt and pepper 🔪 set up the flour, egg wash, and breadcrumb coating stations 🔪 coat aubergine slices in flour, egg wash, then breadcrumbs 🔥 ⏱ 15 min drizzle coated aubergine with olive oil and bake 🔥 ⏱ 15 min switch trays and bake more until golden 🔥 turn oven down to 180°C fan 🍳 ⏱ 10 min make tomato sauce by cooking onions until softened 🍳 ⏱ 1 min cook garlic and spices then add tomatoes, sugar, water, salt and pepper 🍳 ⏱ 25 min simmer tomato sauce until thickened slightly, then stir in coriander 🌀 toss kataifi with half the pecorino and 1/2 of the olive oil line a springform tin with baking parchment liner 🍽 assemble the pie with layered aubergine, sauce and cheeses 🔥 ⏱ 35 min top with kataifi mixture and bake 🔥 ⏱ 15-20 min bake more until nicely golden on top ⏱ 30 min leave the pie to set Parmigiana Pie 🎉 70 g plain flour 5 pieces egg 225 g fine dried breadcrumb 8 pieces garlic clove 2 tsp aleppo chilli 2½ tsp ground cinnamon 1½ tbsp ground cumin 2 pieces plum tomato 2 tsp caster sugar plain flour, egg, fine dried breadcrumb olive oil fresh coriander 38 g 38 g 52 ml pecorino romano buffalo mozzarella parmesan
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Preparation steps

  1. preheat oven to 200°C fan
  2. line baking trays with baking parchment
  3. slice and season the aubergine with salt and pepper
  4. set up the flour, egg wash, and breadcrumb coating stations
  5. coat aubergine slices in flour, egg wash, then breadcrumbs
  6. drizzle coated aubergine with olive oil and bake 15 minutes
  7. switch trays and bake 15 minutes more until golden
  8. turn oven down to 180°C fan
  9. make tomato sauce by cooking onions 10 minutes until softened
  10. cook garlic and spices 1 minute then add tomatoes, sugar, water, salt and pepper
  11. simmer tomato sauce 25 minutes until thickened slightly, then stir in coriander
  12. toss kataifi with half the pecorino and 1/2 of the olive oil
  13. line a springform tin with baking parchment liner
  14. assemble the pie with layered aubergine, sauce and cheeses
  15. top with kataifi mixture and bake 35 minutes
  16. bake 15-20 minutes more until nicely golden on top
  17. leave the pie to set for about 30 minutes

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