This delicious baked aubergine parmigiana has layers of crisp sliced aubergines, rich tomato and basil sauce, gooey Mozzarella and Parmesan, topped with a crispy breadcrumb. This sumptuous tomato and aubergine bake is served with a fresh green salad
First prepare the aubergines by slicing them, and lightly frying with as little oil as possible cook the slices in batches and set aside. Add the minimum amount of oil possible to the aubergine slices when frying, if you cook the slices with too much oil the aubergine slices can be greasy or soggy. Next make a rich traditional tomato sauce with tomatoes, onions and garlic. In an oven proof dish layer the tomato sauce, aubergines slices, basil leaves and grated mozzarella and parmesan, repeat layers ending with a cheese layer. Finally bake till golden brown
This bake is perfect for your evening meal in summer or winter, serve with a side of
The recipe is perfect for a vegetarian dinner party as a main or a smaller portion can be served in individual dishes as a starter for an Italian themed dinner party. If your serving it as a main course, serve with a crispy salad or crusty bread
This dish should be frozen before it is baked. Create the layers in a freezer proof container, wrap tightly in foil or cling film and freeze. Remove from the freezer the night before to allow it to defrost and then follow the cooking instructions. If you have leftovers, leave to cool cover with cling film and then refrigerate. Remove from the fridge and reheat in the microwave till piping hot. Keep for a maximum of 3 days in the fridge.
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