Aubergine parmigiana

Name: Aubergine parmigiana
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 3 aubergines; 5 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 2 tins chopped tomatoes (400 g); 1 tsp dried oregano; 10g fresh basil; 250g mozzarella, sliced; 40g parmesan, grated

Layers of roasted aubergine, tomato sauce and cheese, baked until golden. Rich and satisfying.

Time1 hr 20
LevelMedium
Costabout £1.50 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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3aubergines
5 tbspolive oil
1onionfinely chopped
3garlic clovescrushed
2tins chopped tomatoes (400 g)
1 tspdried oregano
10 gfresh basil
250 gmozzarellasliced
40 gparmesangrated

Method

1
Heat the oven to 200°C (180°C fan). Slice the aubergines into 1 cm rounds, brush with 3 tbsp of the oil and lay on two trays. Roast for 25 minutes, turning once, until golden.
25 min
2
Meanwhile soften the onion in the remaining oil for 6 minutes, then add the garlic for 1 minute.
6 min
3
Add the tomatoes and oregano and simmer for 15 minutes until thick. Season and stir in the basil.
15 min
4
Layer the aubergine, sauce and mozzarella in a baking dish, finishing with sauce and parmesan.
5
Bake for 25 minutes until golden and bubbling, then rest for 5 minutes.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.