Hasselback Aubergine Parmigiana with Leeks, Mozzarella + Crispy Sage Oil

This Hasselback aubergine parmigiana is a perfect dish for winter! With layers of tinned tomatoes, sage, and mozzarella, this twist on the classic recipe brings rich, comforting flavours. The crispy sage oil adds an extra hit of flavour, making it a standout dish for dinner parties. You can swap mozzarella for cheddar if you prefer a stronger flavour, and don’t forget to add a bit of harissa between the layers for an extra kick!

Serves: 2

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins

Ingredients

For the Aubergine:

• 3 tbsp extra virgin olive oil

• 1/2 tsp garlic powder

• 2 medium aubergines

• Salt and pepper

For the Sauce:

• 2 tbsp olive oil

• 4 garlic cloves, diced

• Handful sage leaves, chopped

• 1 tin plum tomatoes + 1/2 tin water

• 1 tbsp tomato purée

• 40g parmesan, grated

For the Filling:

• 100g cherry tomatoes, sliced into 1cm thick rounds

• 1 leek, sliced into 1/2cm rings

• 4 tbsp tomato purée

• 200g mozzarella, sliced

• 10g Grana Padano, grated

For the Sage Oil:

• 4 tbsp olive oil

• Handful sage leaves

• Pinch salt

Method

Step 1: Prepare the Aubergine

1. Preheat the oven to 190°C (fan).

2. Slice the aubergines into 1/6s or thinner slices, leaving the stem intact to hold the slices together. Spread the slices out like a fan.

3. Season between the layers with salt, pepper, garlic powder, and olive oil.

4. Bake in the middle of the oven for 15 minutes until the aubergine softens slightly.

Step 2: Make the Tomato Sauce

1. While the aubergine bakes, prepare the tomato sauce. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the garlic and chopped sage leaves, frying for about 2 minutes until fragrant.

2. Pour in the plum tomatoes, tomato purée, and water. Season with salt and pepper. Let the sauce simmer for about 5 minutes, then stir in the grated parmesan. Set aside.

Step 3: Assemble the Aubergine Parmigiana

1. When the aubergine is ready, use a pastry brush to spread tomato purée between the slices.

2. Carefully stuff the tomato halves, leek rings, and mozzarella slices between the layers of aubergine.

3. Season with salt, pepper, and a drizzle of olive oil. Pour the tomato sauce around the aubergine and return it to the oven. Bake for 50 minutes to 1 hour, or until the aubergine is fully cooked and soft.

Step 4: Make the Sage Oil

1. While the aubergine is baking, prepare the sage oil. Heat the olive oil in a small frying pan over medium heat. Add the sage leaves and fry for about 1 minute until crispy.

2. Remove from heat and add a pinch of salt.

Step 5: Serve

1. Once the aubergine is cooked, pour the crispy sage oil over the dish. Serve immediately and enjoy!

If you give this Hasselback aubergine parmigiana a try, let me know what you think!