Aubergine Parmigiana

[[ recipeID=recipe-8knerdf13, title=Aubergine Parmigiana ]]

Aubergine Parmigiana

Servings: 6

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 3 large aubergines, sliced (approx 1cm thick)
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp tomato purée 
  • 2 x 400 g tins of quality plum tomatoes
  • A splash of red wine vinegar
  • 1 bunch of fresh basil, finely chopped (plus extra to garnish)
  • 150 g Parmesan cheese, finely grated
  • 100 g breadcrumbs
  • The leaves of a few sprigs of fresh oregano, finely chopped
  • 250 g buffalo mozzarella, sliced / torn

Instructions

  1. Add a good glug of olive oil to a large pan over a medium heat and add the garlic, onion and dried oregano. Cook until the onions are soft and beginning to colour.
  2. Add the tinned tomatoes and tomato purée, mashing up the tomatoes a little with a fork in the pan, stir though and simmer with a lid on for around 15 minutes, until reduced and thickened.
  3. Meanwhile, in a hot griddle pan (or over a bbq), grill the aubergines in batches on each side until charred (approx 2 mins each side).
  4. Season your tomato sauce well with sea salt, pepper and a swig of red wine vinegar, add the chopped basil and stir through.
  5. Preheat the oven to 190c/ gas 5.
  6. Spread a layer of the tomato sauce into a baking dish, followed by a sprinkling of parmesan and then a layer of the grilled aubergines. Next add another layer of the sauce, followed by a layer of mozzarella, then another layer of sauce, a sprinkling of parmesan, a layer of aubergine, then sauce, then parmesan.(Repeat these layers until you’ve used up all the ingredients but retaining some of the mozzarella and finishing with a layer of sauce and sprinkling of parmesan).
  7. In a bowl mix the breadcrumbs with a drizzle of olive oil and the chopped fresh oregano and then sprinkle over the top of the dish. 
  8. Finish with a scattering of the remaining mozzarella.
  9. Bake for approx 30 minutes, until golden, crisp and bubbly.
  10. Serve and garnish with basil leaves.