US
Aubergine parmigiana
Prep and cooking time: 50mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
4 tbsp extra virgin olive oil
3 large aubergines, sliced lengthways
½ tbsp butter
1 small red onion, finely diced
2 garlic cloves, finely diced or minced
1 ½ tsp dried oregano
1 x 400g tin chopped tomatoes
30ml water
1 large handful fresh basil, roughly chopped
125g mozzarella, thinly sliced
60g Parmesan or vegetarian hard , grated
Method
Preheat the oven to 200°C/180°C fan.
Heat 1 tbsp oil in a large non-stick frying pan, over medium heat.
Fry the aubergine slices in batches with 1 tbsp oil, salt, and pepper until lightly coloured (no longer white) and softened.
Lightly butter an ovenproof baking dish and layer the aubergine slices into the dish.
Heat the remaining 1 tbsp oil in a small saucepan, over medium heat. Fry the onion and garlic, until softened.
Add the tomatoes and water and reduce the heat to simmer for 15-20 minutes. Turn off the heat and stir in the basil and oregano.
Pour some of the tomato sauce on the base of the pan and then over the aubergines, place the sliced mozzarella on top and sprinkle the parmesan.
Place in the oven for 25-30 minutes or until golden.