AUBERGINE PARMIGIANA
THIS UTTERLY DELICIOUS BAKE IS PERFECT FOR FEEDING THE FAMILY.
![Aubergine Parmigiana](https://www.malfygin.com/wp-content/uploads/2020/06/200317_Malfy_AubergineParmigiana_01_Square-500x500.jpg)
MEDITERRANEAN LUNCHES
Layers of chargrilled aubergine, slow cooked tomato sauce, fresh mozzarella and nutty parmesan. Lighter than lasagne but no less satisfying. Serve with a peppery rocket salad.
INGREDIENTS
- 3 LARGE AUBERGINES SLICED THICKLY
- 1 ONION, PEELED AND CHOPPED
- 1 TSP CRUSHED GARLIC
- 400G CHOPPED TOMATOES
- 500G PASSATA
- 150G PARMESAN
- 300G MOZZARELLA
- SMALL HANDFUL OF FRESH OREGANO, CHOPPED
- OLIVE OIL
- PINCH OF SEA SALT
- PINCH OF BLACK PEPPER
TO SERVE
- ROCKET & ITALIAN SALAD LEAVES
- FRESH BASIL
HOW TO MAKE AUBERGINE PARMIGIANA
- DRIZZLE A LITTLE OLIVE OIL ONTO THE AUBERGINE SLICES AND CHARGRILL IN A HOT PAN. SET ASIDE TO PREPARE THE TOMATO SAUCE.
- SOFTEN THE ONION AND GARLIC IN A PAN WITH A LITTLE OLIVE OIL. ADD THE CHOPPED TOMATOES, PASSATA, SEASONING & OREGANO. ALLOW TO SIMMER FOR AT LEAST AN HOUR UNTIL THICKENED.
- PRE-HEAT THE OVEN TO 200°C
- IN A MEDIUM SIZED ROASTING TIN, SPREAD A LITTLE OF THE TOMATO SAUCE INTO THE BOTTOM. ARRANGE A LAYER OF AUBERGINE SLICES AND TOP WITH A HANDFUL OF GRATED PARMESAN AND SOME TORN MOZZARELLA.
- BAKE FOR 30 MINUTES UNTIL PIPING HOT AND GOLDEN.
- SERVE WITH A TWISTED BELLINI AND A PEPPERY ROCKET SALAD.