Aubergine Parmigiana
This Aubergine Parmigiana is perfect for a quick bite or mid-week meal. Gorgeous tomato sauce, basil, creamy mozzarella and parmesan (or a vegetarian alternative) make up the topping!
Ingredients
- 1 large aubergine sliced lengthways
- 25ml olive oil
- salt and pepper
- 25g grated parmesan
- 2 balls mozzarella
- 1 small bunch basil leaves
- 400g tin chopped tomatoes
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
To serve:
- Grated parmesan
Method
Pan fry the aubergine slices in oil until crispy. Season, then pop onto a tray, sprinkle over some of the basil, season and cover in mozzarella and parmesan. Grill for 2 to 3 minutes.
Place all the ingredients into a pan for the sauce. Bring to the boil then simmer for 5 minutes.
Spoon the sauce onto a plate, top with the aubergines and grate over more parmesan. Drizzle in olive oil.
Ingredients
- 1 large aubergine sliced lengthways
- 25ml olive oil
- salt and pepper
- 25g grated parmesan
- 2 balls mozzarella
- 1 small bunch basil leaves
- 400g tin chopped tomatoes
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
To serve:
- Grated parmesan
Method
Pan fry the aubergine slices in oil until crispy. Season, then pop onto a tray, sprinkle over some of the basil, season and cover in mozzarella and parmesan. Grill for 2 to 3 minutes.
Place all the ingredients into a pan for the sauce. Bring to the boil then simmer for 5 minutes.
Spoon the sauce onto a plate, top with the aubergines and grate over more parmesan. Drizzle in olive oil.
