Aubergine Parmigiana with Arrabbiata Sauce
This Aubergine Parmigiana with Arrabbiata Sauce is a great veg packed dish. Tasty, easy to make and deliciously warming.
Ingredients
- 1 large aubergine, sliced lengthways
- 50ml olive oil
- Salt and pepper
- 25g grated parmesan or vegetarian alternative
- 2 balls of mozzarella
Sauce
- 400g tin chopped tomatoes
- 3 cloves of garlic crushed
- 50ml olive oil
- Salt and pepper
- 1 tsp chilli flakes
- 1 small bunch basil, torn
To serve
- Grated parmesan or vegetarian alternative
Method
- Pan fry the aubergine slices in oil until crispy and season, then place onto a tray. Cover in mozzarella and parmesan grill for 2 to 3 minutes.
- Place all the ingredients but only half the basil into a pan for the sauce. Bring to the boil then simmer for 5 minutes. Finish with the rest of the basil.
- Spoon the sauce onto a plate top with the aubergines.
Ingredients
- 1 large aubergine, sliced lengthways
- 50ml olive oil
- Salt and pepper
- 25g grated parmesan or vegetarian alternative
- 2 balls of mozzarella
Sauce
- 400g tin chopped tomatoes
- 3 cloves of garlic crushed
- 50ml olive oil
- Salt and pepper
- 1 tsp chilli flakes
- 1 small bunch basil, torn
To serve
- Grated parmesan or vegetarian alternative
Method
- Pan fry the aubergine slices in oil until crispy and season, then place onto a tray. Cover in mozzarella and parmesan grill for 2 to 3 minutes.
- Place all the ingredients but only half the basil into a pan for the sauce. Bring to the boil then simmer for 5 minutes. Finish with the rest of the basil.
- Spoon the sauce onto a plate top with the aubergines.
