Aubergine Parmigiana
1 hr 15 minServes 4-6
Layers of roasted aubergine, tomato sauce, and melted cheese baked until golden and bubbly.
| prepPreheat oven to 200°C / 400°F | ||||||
| 3 large aubergines, sliced lengthwise into 1/4-inch thick pieces | Roast aubergines 200°C / 400°F, 20–25 min | Layer sauce, aubergine & cheeses; finish with cheese | Bake 180°C / 350°F, 25–30 min until golden | Cool slightly, garnish with basil & serve | ||
| 30 ml olive oil | ||||||
| 1 large onion, finely chopped | Sauté onion 5 min, add garlic 1–2 min | Stir in tomato paste, tomatoes & oregano | Simmer 15–20 min, season, stir in basil | |||
| 3 cloves garlic, minced | ||||||
| 2 cans (400 g each) chopped tomatoes | ||||||
| 1 tablespoon tomato paste | ||||||
| 1 teaspoon dried oregano | ||||||
| A handful of fresh basil leaves, torn | ||||||
| 100 g Parmesan cheese, grated (plus extra for topping) | ||||||
| Salt and pepper to taste | ||||||
| 200 g mozzarella cheese, sliced or shredded | ||||||
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