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Writer's picturedownstairsat127

aubergine parmigiana


 

Making vegetables unhealthy


Serves 6 as a side

1 hour


 

ingredients

Aubergines 3

Tinned chopped tomatoes 800g

Garlic 2 cloves

Red wine 150ml

Dried oregano 1 tbsp

Sugar 1 tbsp

Balsamic glaze 2 tsp

Basil leaves 20g

Mozzarella 125g

Parmesan 40g

Breadcrumbs 30g


method


1. Put some oil in a pan. Bash the garlic cloves so that they are intact but split and toss into the pan.

2. After a couple of minutes pour the tomato into the pan. Add the wine, oregano, sugar, balsamic glaze and a few basil leaves. Season and leave to simmer for 20 minutes.

3. Meanwhile, cut the aubergines into 5mm slices. Using a big frying pan heat some oil and fry the slices in batches on both sides until golden brown. Place each batch on a tea towel to drain the oil.

4. Taste the passata and season appropriately. Take the garlic cloves out and blitz the rest of the mixture so that it is smooth.

5. Preheat the oven to 190 degrees c.

6. Place a small amount of tomato sauce at the bottom of an ovenproof dish. On top place a layer of aubergine slices, and dot a few bits of torn mozzarella and basil over. Lastly, sprinkle a layer of parmesan and season.

7. Pour over a small amount of tomato and spread over. Repeat the layers until you have used all of the aubergines. Finish with a layer of tomato sauce.

8. Toss the breadcrumbs in oil and sprinkle in some more parmesan, salt and pepper. Sprinkle over the top of the tomato layer.

9. Bake for 30 mins until the breadcrumbs are golden and the mixture is bubbling.

10. Eat and enjoy!






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