Aubergine Parmigiana

Method

Step

Slice the aubergines into 1cm discs. Season with salt and leave to one side. Preheat your oven to 200°C / 180°C fan oven.

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Step

Heat 2 tbsp olive oil in a saucepan, add the onion and fry for around 8-10 minutes or until soft.

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Heat 2 tbsp olive oil in a large frying pan and fry the aubergine on both sides, for around 4 minutes in total. Add olive oil as you go if they have soaked up the oil. Repeat this for all aubergine slices.

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Meanwhile, add the garlic to the onions then after 3 minutes stir in the passata. Keep on a medium heat. Add salt & pepper to taste.

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Cut the tomatoes and mozzarella balls into slices. Mix the breadcrumbs with the parmesan cheese and 2 tbsp olive oil – this will be your topping!

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In a large dish begin layering your parmigiana. Layer aubergine at the bottom, followed by some pesto dotted over the top (optional). Next add the sliced tomatoes, sliced mozzarella and then the passata.

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Repeat this process until you have used all of the ingredients. Our four person version has three layers so divide the ingredients into thirds when layering.

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Add the breadcrumb and parmesan mix on top and pop in the oven for around 20-25 minutes.

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Serve with a side salad, or if you’re feeling hungry add some garlic bread too.

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