Baked Aubergine Parmigiana with Garlic Tomato Sauce
Baked aubergine parmigiana with roasted aubergine strips layered with garlic tomato sauce and mozzarella and parmesan, seasoned with oregano, salt, pepper and balsamic vinegar.
- 300 g aubergine
- 200 ml tinned chopped tomatoes
- 3 cloves garlic cloves
- 60 g mozzarella cheese
- 30 g parmesan cheese
- 1 tbsp olive oil
- 8 g fresh basil
- 2 g dried oregano
- 3 g sea salt
- 2 g black pepper
- 1 tsp balsamic vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 200°C. Slice aubergine lengthways into 5mm strips.
- Step 2
Step 2: Brush aubergine slices lightly with 8ml olive oil on both sides. Arrange on baking tray and roast for 15 minutes until golden and tender.
- Step 3
Step 3: While aubergine roasts, finely slice garlic. Heat remaining 7ml olive oil in a small pan over medium heat.
- Step 4
Step 4: Add garlic to oil and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 5
Step 5: Pour in tinned tomatoes, add oregano, salt, and pepper. Simmer for 8 minutes, stirring occasionally. Stir in balsamic vinegar.
- Step 6
Step 6: In a small baking dish, layer: 1/3 of tomato sauce, then half the roasted aubergine slices, then 1/3 sauce, remaining aubergine, final 1/3 sauce.
- Step 7
Step 7: Tear mozzarella and scatter over top. Sprinkle parmesan evenly.
- Step 8
Step 8: Bake at 200°C for 12 minutes until cheese is melted and bubbling at edges.
- Step 9
Step 9: Remove from oven, tear fresh basil over top, and serve immediately.
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