Recipe
Delectable Layered Aubergine Parmigiana
An Italian dish that serves a blend of aubergine and three kinds of cheese, simmered with a rich tomato sauce. Goes perfectly with a fresh green salad.
Ingredients
Method
30 mins prep40 mins cook70 mins total
Heat the oven to 220C/200C fan/gas 7. Brush the aubergine slices with some of the olive oil and griddle them in batches until lightly browned on both sides; set aside.
Warm the remaining olive oil in a frying pan. Soften the red onion and garlic for 5 minutes, then add the chopped tomatoes, red wine and oregano. Simmer for 15 minutes until the sauce has thickened.
Spread a thin layer of tomato sauce over the base of a roasting dish. Add aubergine, more sauce, ricotta, Parmesan, salt and pepper in layers, repeating until everything is used.
Finish with the mozzarella and a final sprinkle of Parmesan. Bake for 25 minutes until bubbling and golden at the edges.
Rest for 10 minutes, then serve with a crisp green salad.
Notes
For a vegetarian version, replace parmesan with vegetarian hard cheese.
About this recipe
Enjoy a hearty Italian dish overflowing with layers of tender aubergine, rich tomato sauce, and a blend of creamy cheeses. This easy-to-follow, cheesy aubergine parmigiana is a perfect dinner option that pairs well with a crisp, green salad. Plus, it reheats wonderfully for any leftovers.
