Aubergine Parmigiana Pasta

This Aubergine/Eggplant Parmigiana Pasta is the best of both worlds: comforting and light, this pasta bowl is a great weeknight dinner option as we leave summer and slowly enter the autumn months.

If you ask me, one of the most misunderstood vegetables in Britain is aubergines (or eggplants, if you read us from the US). So many people I know have never had them, and look at them with suspicion, and those who have had them don't seem to have the best memories of eating them. I think it's simply because it takes very little to cook aubergines badly, which ruins the whole thing. The amount of times I have eaten gummy, bitter or bland aubergines in restaurants... Because the truth is, aubergines need a little work to turn out right, but when they do, they are so tender and delicious. And they can be incredibly comforting too.

In my house, aubergines are eaten all the time. I grill them and add them to sandwiches, I throw them in pasta bakes and, of course, they are the star of my aubergine parmigiana, which has turned every sceptic I served it to into a hardcore fan. And I think the beautiful thing of this Aubergine Parmigiana pasta is that it is a way simpler and lighter way to enjoy the utter comfort aubergines can bring you, if you only cook them right.

This dish is way less of a faff that a real aubergine parmigiana is. It is still vibrant and summery, yet the parmesan-coated aubergines and the velvety pasta sauce make this dish a warm hug in a bowl. And it is also one of the best dishes to introduce this vegetable to picky eaters or any aubergine-sceptics in your family. So, basically, it is a winner in my book.

How to Cook Aubergines Right?

Aubergines might be an intimidating vegetable at first, but they really shouldn't be. There are however a few things to get into consideration when cooking them.

Many aubergines contain a bitter moisture within them. I find that this is more true of the round-shaped, purple ones, compared to the longer, darker ones you typically find in British supermarkets. In fact, with the latter, I don't even bother getting the moisture out. However, if you have bought the former type of aubergines, or you just want to play it safe, simply sprinkle some salt on each aubergine slice, and let them sit for about half an hour. You will see droplets of 'sweat' forming on each slice. Use a kitchen towel to path them dry and remove the excess salt, and there you have it!

A thing all types of aubergines really need, though, is moisture. Not the bitter one we have just extracted with the method above, but a different type of moisture that will make them melt-in-your-mouth soft and delicious. If you are marinating them, that will provide the necessary moisture, but if you are not, you have two options:

• Use plenty of olive oil: That is my go-to option. For one tray of aubergines I will probably use 5 tbsp of olive oil, rubbing it onto each slice. If you use any less, you will see the slices immediately absorb the oil and remain dry. So you need to rub the oil very quickly with your hands to make sure it is distributed evenly before it gets absorbed by the different slices. This method works all the time, but it is especially great when oven-baking the aubergines.

• Use salted water: That is my mother's method. She will often place her sliced aubergine in a bowl and cover them with water and about 1/2 tsp salt and leave them for about ten minutes. She then pats them dry with a towel. This makes the aubergine absorb the water, meaning they will need less oil when cooking them. However, I wouldn't use this method when baking the aubergines, as they will release much of the absorbed water while baking, making them go quite soggy. Instead, it is a good method if you are adding them to a ratatouille, a stew, a curry and so on.

These two simple tricks, removing the excess bitterness and providing plenty of moisture, will completely change your aubergine game!

Key Steps to Make this Delicious Aubergine Parmigiana Pasta

• Slice you aubergine into small rounds, about 1 cm thick. For the bigger rounds, simply cut them in half or into thirds, so all the slices are roughly the same size.

• Rub a generous amount of oil on each slice, then coat them in a breadcrumb-parmesan mixture. Because we are not using any egg as a binder, you will need to cover each slice with the breading and press it onto each slice with your hands or the back of a spoon to make sure it sticks.

• While the aubergines are baking, make a rich pasta sauce with tomato passata, garlic and herbs. Boil your pasta, drain it and add it to the pasta sauce, together with the baked aubergines. Garnish with plenty more parmesan, et voila, you are all set.

This dish is ready in less than thirty minutes, making it an ideal weeknight dinner to spice up your weekly meal plan. And best of all: it is even better the following day!

Ingredients:

Serves 2

1 medium aubergine/eggplant

5 tbsp breadcrumbs

3 tbsp grated parmesan + 1 tbsp to sprinkle later

200 gr passata

150 gr spaghetti (or any dry pasta of your choice)

2 garlic cloves

Extra virgin olive oil

A few basil leaves (you can also use some oregano if you prefer)

Salt

Method:

1. Pre-heat the oven to 180°C/350°F.

2. In a small bowl, mix the breadcrumbs and the grated parmesan together.

3. Slice your aubergine into round slices, no thicker than 1 cm.

4. Add the aubergines to a bowl along with a couple of tbsp of extra virgin olive oil. Use your hands to rub the oil all over the aubergines. Aubergines absorb moisture quickly and need a lot of oil, so if some slices are still quite dry, add an extra 1-2 tbsp of oil.

5. Press both sides of each aubergine slice into the breadcrumbs/parmesan mix. Because there is no egg in this, the mixture won't stick 100% - but don't worry, we will add the rest of the mixture later.

6. Carefully arrange the slices on a baking tray with some parchment paper. Sprinkle any remaining brwadcrumbs/parmesan mixture on the slices, along with an extra tbsp of parmesan and a generous pinch of salt.

7. Bake in the oven for about 15 minutes, flipping after 10 minutes.

8. In the meantime, make the pasta sauce by finely mincing the garlic and sauteeing it in a splash of olive oil in a large non-stick pan. After a minute, add your passata, reduce the heat to low, add salt to taste and a few basil leaves. Let it bubble away.

9. Now cook your spaghetti according to package instructions. Drain once cooked and add to the pan with your passata. Mix well in the pan, until the spaghetti are fully coated in the sauce.

10. Once the aubergines are ready, add the to the pan with the spaghetti. I normally like to add the majority to the pan but reserve a few to place on top of the spaghetti after plating. If you are feeling fancy, plate and then add some extra parmesan and a couple of basil leaves per pasta bowl.