AUBERGINE PARMIGIANA

THIS UTTERLY DELICIOUS BAKE IS PERFECT FOR FEEDING THE FAMILY.
Aubergine Parmigiana
Serves
4 - 6
Occasion
Mediterranean lunches

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 

  1. DRIZZLE A LITTLE OLIVE OIL ONTO THE AUBERGINE SLICES AND CHARGRILL IN A HOT PAN.  SET ASIDE TO PREPARE THE TOMATO SAUCE. 
  2. 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. 
  3. PRE-HEAT THE OVEN TO 200°C 
  4. IN A MEDIUM SIZED ROASTING TIN, SPREAD A LITTLE OF THE TOMATO SAUCE INTO THE BOTTOM.  ARRNGE A LAYER OF AUBERGINE SLICES AND TOP WITH A HANDFUL OF GRATED PARMESAN AND SOMETORN MOZZARELLA. 
  5. BAKE FOR 30 MINUTES UNTIL PIPING HOT AND GOLDEN. 
  6. SERVE WITH A TWISTED BELLINI AND A PEPPERY ROCKET SALAD.