45 mins
Aubergine Parmigana

Aubergine Parmigiana

A rich basil & tomato sauce sandwiched between layers of aubergine and parmesan, served with a fresh green salad

How it's doneDirections

Step 1

  • Set the oven to 190C 375F or gas mark 5.
  • Place the tomato halves on the baking tray with a tbsp of olive oil mix the tomatoes in the oil.
  • Place in the oven, cook for 10 mins

Step 2

While the tomatoes are cooking

  • Cut the aubergines into 1 cm thick slices.
  • Place the slices on paper towel and sprinkle salt onto the aubergines
    leave for 10 minutes.
  • Rinse the aubergine under running water to remove salt.
  • Using the pastry brush, brush each aubergine slice with oil a little oil.
  • Heat the olive oil in the frying pan
    cook the aubergine slices in batches in the frying pan turning regularly until golden brown.
  • Remove from the pan and set a side.

Step 3

  • Peel and chop the onion(s) finely
  • Add the onions to the frying pan and cook until soft.
  • Peel and crush the garlic using the garlic crusher or chop finely.
  • Add the garlic to the pan

Step 4

  • Remove the tomatoes from the oven.
  • Chop tomatoes and remove any hard central parts of the tomatoes.
  • Add to the frying pan
  • Add the oregano, cook for 5 minutes
  • Taste and season with salt and pepper if necessary

Step 5

  • Finely grate the parmesan.
  • Thinly slice the mozzarella.
  • Using a food processor blend the bread into fresh breadcrumbs

Step 6

  • Using your rectangular pie dish.
  • Layering the tomato and aubergine and cheese.
  • Place a thin layer of tomato sauce on the bottom.
  • Then add a layer of aubergines and then a layer of mozzarella and parmesan finishing with some torn basil leaves.
  • Repeat twice more (or until you have used up all the ingredients) ending with a layer of cheese.

Step 7

  • Toast the Breadcrumbs with a little olive oil and a sprinkle of dried oregano .
  • Spread the breadcrumbs over the aubergine parmigiana.
  • Place in the oven, cook for 20 mins

Step 8

While the aubergine is cooking.

Make the Italian salad dressing by combining the olive oil, red wine vinegar, Dijon mustard, garlic (crushed) and the dried oregano. Season with salt and pepper, if the dressing is to tart add a pinch of sugar.

Step 9

  • Wash mixed leaves and place in a serving bowl.
  • Place a cross on the top of the cucumber
    then slice the cucumber to form quarters, sprinkle over the salad leaves.
  • Wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves.
  • Wash and chop the yellow pepper(s) into small pieces, sprinkle over the salad leaves

Step 10

Remove from the oven, serve with salad

What you needIngredients

Servings 2
utensils
  • rectangular pie dish
  • chopping board
  • large knife
  • frying pan
  • baking tray
  • pastry brush
  • garlic crusher
  • food processor
  • bowl
Parmigiana
  • 2 aubergine
  • 500g tomatoes
  • 1 onion
  • 1 tsp dried oregano
  • 4 sprigs fresh basil
  • 1 garlic cloves
  • 30g parmesan
  • 80g mozzarella
  • 1/2 tsp red wine vinegar
  • 4 sprigs fresh basil
  • 1 slice bread (brown)
  • pinch salt
  • pinch of pepper
Salad
  • 100g cherry tomatoes
  • 1/4 cucumber
  • 1/2 bell pepper
  • 40g salad leaves
Dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp dried oregano
  • 1 clove garlic

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