Aubergine Parmigiana

Aubergine Parmigiana
 
  • 3 Large aubergines
  • 1 Chopped onion
  • A bulb of garlic, finely sliced
  • 800g of peeled tomatoes
  • 200g of fresh parmesan cheese
  • Oregano
  • Fresh basil
  • Salt & Pepper
 
Round Mini Casserole 
  • First, prepare your aubergine to be grilled: After the stalks have been removed, slice the aubergine into 1cm thick slices and get your griddle pan really hot, turn on your owen as well at 190°C/375°F/gas 5.
  • Put the garlic, onion and dried oregano in a pan and cook for 10 minutes, then add the tomato sauce and give the mixture a good stir: Cook slowly for further 15-20 minutes.
  • Now you can grill the aubergines on both sides, they will need to look lightly charred.
  • When the tomato sauce is reduced, season it with salt and pepper, you can also add a swig of vinegar if you like! Start to create the layers of your Parmigiana, placing the aubergines and covering them with a thin layer of tomato sauce and scattered parmesan. Finish by adding a generous sprinkle of parmesan cheese on the last layer of sauce.
  • Bake it for 40 minutes, it will need to look bubbly and slightly crispy.
  • Decorate with fresh basil and serve. This delicious wintery dish is absolutely fantastic when served either hot or cold! Enjoy!
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