Aubergine Parmigiana
Generous amounts of cheese that sticks layers of silky aubergines and rich tomato sauce together making the most delicious meal with only a handful of ingredients. Honestly, I could eat this every single day!
SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 50 MINUTES
DIFFICULTY MEDIUM
Ingredients
2 aubergines
3 tbsp olive oil
1 red onion, finely chopped
2 cloves of garlic, minced
1 x 700g jar of passata
200ml vegetable stock
1 tsp sugar
30g basil, chopped
250g mozzarella cheese, drained and sliced
30g parmesan, grated
Salt & pepper
Method
1.
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
2.
Top and tail the aubergine, then slice them lengthways, as thinly as you can. Arrange the slices in one single layer between two baking trays, then drizzle over 2 tbsp of the oil. Give them a little mix to spread the oil, then bake for 10 minutes, or until softened.
3.
Heat the remaining oil in a large pan over a medium heat. One hot, fry the onion for 8-10 minutes until soft translucent, then add the garlic to fry for a further minute or so. Add the vegetable stock, chopped tomatoes, sugar and most the basil. Bring everything to a simmer, then reduce the heat and cook for 10-15 minutes, or until reduced and thickened. Season to taste.
4.
To assemble, arrange half of the aubergine slices at the bottom of a baking dish. Pour over half the sauce, then add half the mozzarella. Repeat with the aubergine slices before topping with the remaining sauce and mozzarella. Finish everything with the parmesan, then bake for 15-20 minutes, or until the cheese is bubbling and golden. Serve sprinkled with the remaining basil.
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