Aubergine Parmigiana

SERVES 4

PREP TIME – 15 MINS

COOKING TIME – 25 MINS

 

Ingredients –

2 large aubergines, sliced thinly lengthways

3 tbsp olive oil

sea salt and freshly ground black pepper

660g ready made tomato and basil sauceaubergine-parmigiana

75g fresh breadcrumbs

50g parmesan, finely grated

1 bunch basil, leaves picked

3 mozzarella balls, drained and cut into small dice

crusty bread, to serve

green salad, to serve

 

Method –

  1. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
  2. Heat a griddle pan until hot. Brush the sliced aubergine with the olive oil then griddle on both sides in batches, until coloured and just tender. Remove and set aside.
  3. When all the aubergine has been griddled, spoon a layer of sauce into a medium ovenproof dish then top with a layer of aubergine.
  4. Mix the breadcrumbs and parmesan together in a bowl, and season well.
  5. Scatter over the aubergine, then add the basil and mozzarella, then repeat the layers until all the ingredients are used.
  6. Place on a tray in the oven and bake for 20-25 minutes until golden and bubbling.
  7. Serve with some crusty bread and a salad.

 

EQUIPMENT –

Griddle pan

Medium ovenproof dish

Salad bowl

Board for bread