A classic Italian bake of tender aubergine layered with rich tomato sauce, basil, mozzarella and Parmesan, baked until bubbling and golden.
Aubergine Parmigiana
Description
A classic Italian bake of tender aubergine layered with rich tomato sauce, basil, mozzarella and Parmesan, baked until bubbling and golden.
Ingredients
Ingredients
Instructions
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Heat the oven to 200°C/180°C fan/Gas 6. Brush the aubergine slices lightly with olive oil, arrange on baking trays and roast for 20–25 minutes, turning once, until tender and lightly golden.
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Meanwhile, heat 1 tbsp olive oil in a saucepan. Cook the onion for 6–8 minutes until soft, add the garlic and oregano and cook for 1 minute.
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Add the chopped tomatoes, season and simmer uncovered for 20 minutes until thickened. Stir through most of the basil.
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Spoon a little tomato sauce into a baking dish. Add a layer of aubergine, then more sauce, mozzarella and a little hard cheese. Repeat the layers, finishing with tomato sauce, mozzarella and the remaining cheese.
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Bake for 25–30 minutes until bubbling and golden. Rest for 10 minutes, then finish with the remaining basil before serving.
Note
Roasting rather than frying the aubergine keeps the dish lighter and makes preparation easier. Check that the hard cheese is labelled vegetarian if required.
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